Chocolate Bar Cake (Hershey Bar)

Cake Layers:

• 1 Box Devil’s Food Cake Mix (I like Pillsbury)
• 1 small box Vanilla Instant Pudding
• 1 ½ cups Whole Milk
• ¾ cup Canola or Vegetable Oil
• 3 Large Eggs

Frosting:

• 8 oz block Cream Cheese
• ½ Cup Sugar
• 16 oz Cool Whip
• 3 Chocolate Bars, finely chopped (Hershey’s or any semi-sweet bar chocolate)

1. Preheat oven to 350°F. Line baking pans with parchment paper and spray the sides of the pan with baking spray.

2. Using a hand mixer or stand mixer, beat the dry cake mix and dry vanilla pudding mix together.

3. In a separate bowl, combine milk, oil, and eggs together. Whisk to combine and pour into the dry ingredients and mix until just combined.

4. Divide the batter between 3 (8 inch) cake pans or a 9 x 13 pan.

5. Bake for 20 minutes or until cake is done and internal temperature is 200 degrees.

6. Set Cake aside to cool completely before adding the frosting.

7. Add in the chopped chocolate and/or chocolate chips and mix until just combined.

8. For the frosting, mix the cream cheese and sugar together until sugar is incorporated in the cream cheese and you do not feel sugar granules.

9. Stir in the cool whip and then fold in the chopped chocolate.

10. Spread on cooled cake and store in the refrigerator.

Tip: Add the chopped chocolate to a food processor with 1 TBSP of Sugar and pulse until the chocolate is chopped up into small pieces. This recipe can be easily doubled, and you would use 4 (9 inch) cake pans.