- 12
- 25 mins
- 45 mins
Ingredients
- FROSTING:
- 1 package Swiss chocolate or devil's food cake mix (regular size)*see note below
- 1 package (3.4 ounces) instant vanilla pudding mix *see note
- 3 eggs
- 1-1/4 cups milk
- 1/2 cup canola oil
- 1 package (8 ounces) cream cheese, softened
- 1 cup sugar
- 1 cup confectioners' sugar
- 10 milk chocolate candy bars with almonds (1.45 ounces each), divided *see note
- 1 carton (16 ounces) frozen whipped topping, thawed
- NOTE by KC: Here are my variations to the recipe:
- Chocolate chip version:
- Triple Chocolate Fudge cake mix, chocolate pudding mix & use chocolate chips instead of candy bar.
- Chocolate Cookies & Cream version:
- Triple Chocolate Fudge cake mix, chocolate pudding mix & crushed oreo cookies instead of candy bar.
- Cookies & Cream version:
- French Vanilla cake mix, Cookies & Cream pudding mix (or vanilla) & crushed Oreo cookies.
- Strawberry version:
- French Vanilla cake mix, vanilla pudding mix, add chopped strawberries to cake batter, layer sliced strawberries on frosting. (do not refrigerate overnight, juices drip out from berries)
Preparation
Step 1
In a large bowl, sift the cake and pudding mixes. In another bowl, whisk the eggs, milk and oil. Add to dry ingredients; beat until well blended.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat the cream cheese and sugars until smooth. Finely chop eight candy bars; stir into cream cheese mixture. Fold in whipped topping.
Spread frosting on cake plate, between layers and over the top and sides of the cake. Chop the remaining candy bars; sprinkle over top and along bottom edge of cake. Cover and refrigerate overnight. Store in the refrigerator.
Yield: 12 servings.
Nutritional Facts
1 serving (1 piece) equals 617 calories, 29 g fat (15 g saturated fat), 78 mg cholesterol, 531 mg sodium, 79 g carbohydrate, 1 g fiber, 6 g protein.