North Texas GIG

Savory Sweets

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Milk Chocolate Bar Cake

(First Place Winner for Cakes in August 5 NTGIG Baking Contest)

(Made by Melissa Thompson)

1 Namaste Chocolate Cake Mix

1 8-ounce package softened cream cheese (not light)

1 cup powdered sugar

½ cup granulated sugar (use good sugar – like Imperial Sugar; don’t use generic)

10 (1.5 – ounce) milk chocolate candy bars, divided

12 ounces Cool Whip (you may need to buy 2 8 ounce containers, if you do only use ½ of the second container)

Prepare Namaste cake batter according to directions.  Pour equal amounts (about 2 ½ cups) of cake batter into 3 round, greased, cake pans (I place a piece of wax paper in the bottom of pans to insure they don’t stick).  Bake at suggested package temperature, but only bake for 20 minutes.

Separate chocolate bars:  8 bars chopped finely in one bowl, & remaining two bars chopped in another small bowl (save for decoration later).  Beat cream cheese, powdered sugar, & granulated sugar on medium speed with electric mixer until very creamy.  Add the chopped (8) candy bars, & then fold in the Cool Whip.  Cover mixture & return to the refrigerator until ready to use. When cakes are cool (about 20 minutes), turn them out onto their own wire racks to cool completely.   

When you are ready to assemble your cake spread equal amounts of icing between layers, and on the top and sides of the cake.  Sprinkle ½ of your remaining two chopped candy bars on the top of the cake, & use the other half along the bottom edge of the cake.

Yield:  1 (3 layer) cake

Prep time: 30 minutes

Bake time: 20 minutes