Description
This indulgent Hershey Bar Cake is a rich and decadent dessert combining layers of moist German chocolate cake, creamy vanilla pudding, and luscious chocolate frosting. Featuring chopped pecans, Hershey bars, and a smooth chocolate ganache topping, this cake is perfect for special occasions or chocolate lovers seeking an impressive yet easy-to-make treat.
Ingredients
Scale
Cake
- 2 boxes German Chocolate cake mix
- 6.8 ounces instant vanilla pudding mix (2 3.4-oz boxes)
- 6 large eggs
- 1 cup canola oil
- 2 1/2 cups water
Filling
- 16 ounces cream cheese, softened
- 24 ounces cool whip
- 2 cups sugar
- 2 cups powdered sugar
- 2 cups finely chopped pecans
Chocolate Ganache and Topping
- 2 Large Hershey chocolate bars
- 1 cup semi sweet chocolate chips
- 1/2 cup heavy whipping cream (plus 3-5 tablespoons for consistency)
- 1 cup unsalted butter
- 1/2 cup cocoa powder
- 1 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 6 mini Hershey chocolate bars
- 1 container chocolate sprinkles
Instructions
- Prepare the Cake Batter: In a large mixing bowl, combine the 2 boxes of German Chocolate cake mix with the instant vanilla pudding mix, eggs, canola oil, and water. Mix thoroughly until smooth and well blended.
- Bake the Cake Layers: Pour the batter evenly into greased and floured cake pans. Bake at 350°F (175°C) for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on wire racks.
- Make the Cream Cheese Filling: In a separate bowl, beat the softened cream cheese with sugar and powdered sugar until creamy. Gently fold in the cool whip and chopped pecans to create a fluffy and nutty filling.
- Assemble the Cake: Once the cake layers are cooled, spread the cream cheese filling evenly between layers and on top of the cakes, creating a rich and creamy middle layer.
- Prepare Chocolate Ganache Frosting: In a saucepan, combine the unsalted butter, cocoa powder, powdered sugar, and 1/2 cup heavy whipping cream. Heat gently while stirring until smooth and melted. Remove from heat and stir in vanilla extract. If frosting is too thick, add 3-5 tablespoons more heavy cream to reach desired consistency.
- Decorate the Cake: Frost the entire cake with the chocolate ganache frosting. Melt the 2 Hershey chocolate bars and semi-sweet chocolate chips together, then drizzle over the top. Garnish with mini Hershey chocolate bars and chocolate sprinkles for a finished look.
Notes
- Ensure cake layers are completely cooled before applying the cream cheese filling to prevent melting.
- Adjust heavy cream in frosting to achieve your preferred frosting consistency.
- Chopped pecans add a wonderful texture contrast but can be omitted for nut allergies.
- Store the cake refrigerated to maintain freshness, especially because of the cream cheese filling.
