Chocolate Candy Cake

40 m
1 h 10 m
Ready in:
1 h 50 m
Easy chocolate-loaded cake cooked with leftover candy bars
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Servings: 12
Devil’s food cake mix
1 18.25-oz package
1 ½ cups
3 eggs
Vegetable oil
¾ cups
Instant vanilla pudding mix
1 3.5-oz package
Cream cheese
1 8-oz package
White sugar
½ cup
Confectioner’s sugar
1 cup
Frozen whipped topping
1 12-oz container, thawed
Chopped pecans
1 cup
4 milk chocolate candy bars, chopped
  1. Pre-heat oven to 325°F/170°C/Gas Mark 3.
  2. Grease 3 8-in pans, coat with flour, tap the excess out.
  3. Combine cake mix with pudding mix, milk, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until well-blended (about 4 minutes). Don’t forget to scrape the sides of the bowl every once in a while. Divide the batter between the pans.
  4. Bake for about 20 minutes (do the toothpick test to check the readiness in the thickest part of the cakes).
  5. Remove from oven and let cool.
  6. Meanwhile, beat cream cheese with both sugars until smooth. Carefully add and fold in pecans and chopped candy bars. Spread on top of each layer and assemble the cake. Cover the sides with the frosting, too.
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