Chocolate Candy Bar Cake

  • Servings: servings
  • Serving Size: 16
  • Nutrition: See Below
  • Prep Time: 15 Minutes
  • Cook Time: 75 Minutes

Ingredients

  • 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
  • 1 cup 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

Instructions

  • 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.
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