Today is my daughters tenth birthday and we talked about all of the different types of cakes we could make our favorite chocolate zucchini cake, PW's Red Velvet cake, PW's Chocolate sheet cake, my husband's favorite mellow cake, applesauce cake, salted caramel chocolate cupcakes, yes the options are endless and well its cake, you just can't go wrong no matter what you choose!
Since its her 10th birthday I will admit I was tempted to make a different cake for breakfast, lunch, dinner and well dessert! One its a day to celebrate, two you only turn double digits once, and three I am too young to have a child in the double digits!!!
Well, sadly I restrained myself, my waistline and my husbands rage and settled for a yummy Easy Cake that we had not made in quite a while (we are talking years) but one we all really enjoy.
The recipe was originally given to me by my friend Alisha and was called Heath bar cake, but we make it with all different kinds of candy bars. Today we are making one with twix and one with snickers, one for our house and one for achievement day.
So with out further ado here is the moistest chocolate cake ever!
Heath Bar Cake:
Cake:
3 oz instant chocolate pudding mix
1 yellow cake mix
2 C. warm water
2 eggs
Frosting:
1/4 C. margarine, melted
1 C. powdered sugar
2 egg yolks
8 oz. cool whip
4 heath bars, crushed ( you can chop up a different kind of candy bar, but you may need more than 4)
Cake directions: Blend together pudding, cake mix, water and eggs. Pour into cake pan. Bake at 350 degrees for 40 minutes and passes toothpick test. Let cake cool.
Frosting directions: Mix together margarine, powdered sugar, and egg yolks. Fold in cool whip and frost cooled cake. Sprinkle with crushed candy bar. The cake will need to be refrigerated once frosted due to the cool whip and egg yolk.
Enjoy!
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