Chocolate Candy Bar Cake
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Pillsbury® Baking Spray with Flour
2 2/3 cups
White Lily® Enriched Bleached All Purpose Flour
2 cups firmly packed light brown sugar
1 cup milk
1 cup butter
Eagle Brand® Sweetened Condensed Milk
5 large eggs
1 (6 oz.) milk chocolate candy bar
6 tablespoons unsweetened cocoa powder
2 teaspoons distilled white vinegar
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
Vanilla ice cream
Smucker's® Hot Fudge Microwaveable Topping
HEAT oven to 300°F. Coat 10-inch tube pan with flour no-stick cooking spray.
COMBINE all ingredients except hot fudge sauce in large bowl of electric mixer; beat at medium speed until just mixed and no lumps remain. Pour batter into prepared pan.
BAKE 1 hour 15 minutes or until toothpick inserted near center comes out clean. (Do not overbake.)
COOL on wire rack 15 minutes before removing from pan. Remove to plate; cover with plastic wrap until just warm.
SERVE warm with vanilla ice cream and hot fudge sauce.