HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes Old Fashioned Candy Bar Cake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Cake: 1/2 cup butter 1/4 cup water 3 tbsp. unsweetened cocoa powder 1 cup all purpose flour 1 cup sugar 1/2 tsp. baking soda 1/4 tsp. salt 1 large egg, beaten to blend 1/4 cup buttermilk 1 tsp. vanilla extract Topping: 1 cup heavy whipping cream 3 tbsp. sugar 21 ounce can strawberry pie filling 1/4 cup sliced almonds, toasted five, 1.2 ounce, plain milk chocolate candy bars Directions For Cake: Preheat oven to 350 degrees. Grease and flour the inside of an 8 inch round cake pan. Combine butter, water and cocoa powder in a small saucepan over medium high heat. Bring to a boil, stirring constantly. Remove the pan from the heat. Stir together the flour, sugar, baking soda and salt in a large bowl. Stir in the egg, buttermilk and vanilla. Blend in the cocoa mixture. Pour the batter into the prepared pan. Bake the cake about 40 to 45 minutes until a toothpick comes out clean. Transfer the pan to a rack and cool 10 minutes. Invert the pan to remove cake. Turn cake right side up and cool completely. For Topping: Beat together cream and sugar in a medium bowl until soft peaks form. Frost the top and sides of the cake with a thin layer of the whipped cream. Pipe the remaining whipped cream in a border around the top edge of cake and in a lattice pattern over the top of the cake. Spoon the strawberry pie filling into the diamonds in the lattice. Sprinkle the toasted almonds over the top of the cake. Break each chocolate bar into thirds, crosswise. Overlap chocolate bar pieces around the sides of the the cake, pressing lightly to adhere to the cream. Refrigerate cake until ready to serve. Serves 12. Related Recipes •   Old Fashioned Chocolate Cake •   Sallie's Simple Chocolate Peanut Butter Cake •   Old Fashioned Crab Cakes •   Halloween Reese's Butterfinger Candy Cake •   Mississippi Mud Cake •   Mini Pineapple Upside Down Cakes •   Strawberry Courting Cake •   Coconut Cream Cake •   Old Fashioned Cod Cakes •   Halloween Candy Cake •   Pumpkin Cake with Ginger Frosting •   Lemon Carrot Cake •   Jack-O'-Lantern Cakes •   Sticky Toffee Pudding Cakes •   Toffee Kahlua Madness Cake •   Potato-Onion Cakes •   Halloween Jack O' Lantern Buttermilk Spice Cake •   Halloween Poke Cake •   Silver Dollar Crab Cakes •   Orange Slice Candy Cake View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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