Preheat oven to 350 degrees. Spray a 13x9-inch baking pan with nonstick spray; set aside.
Candy Bar Chocolate Cake
The only things we love more than this chocolate cake are the candy bars and caramel drizzle on top!
Servings and Ingredients
|1 (16.5-oz.) pkg. Hy-Vee extra-moist devil's food deluxe cake mix|
|1 c. coffee, strong brewed and cooled|
|4 Hy-Vee large eggs|
|⅓ c. Hy-Vee sour cream|
|1 c. Hy-Vee salted butter, softened|
|⅓ c. caramel topping, plus additional for garnish|
|1 ½ c. Hy-Vee powdered sugar|
|Desired toppers, such as: Cut-up candy bars, cookies, and Hy-Vee Bakery fudge brownies, and M&M's|
Things To Grab
- 13x9-inch baking pan
- Hy-Vee nonstick cooking spray
- Medium bowl
- Wooden toothpick
- Wire cooling rack
- Large bowl
- Electric mixer
Whisk together cake mix, coffee, eggs, and sour cream in a medium bowl. Pour batter into prepared pan. Bake for 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
Beat butter and 1/3 cup caramel topping with an electric mixer on medium speed until combined. Gradually add powdered sugar and beat on HIGH until creamy and smooth. Spread on cooled cake. Top with desired toppers. Drizzle with additional caramel topping, if desired. Cover and store in the refrigerator for up to 3 days.
250 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 65mg
- Sodium: 290mg
- Total Carbohydrates: 30g
- Protein: 3g
Vitamin D 0%