Hershey Bar Pie - Easy 3 Ingredient Recipe
Here is how I make Hershey Bar Pie a super easy 3 ingredient recipe.
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How to Make a Chocolate Bar Cake!
OPEN TO COLLAB!
Hello everyone! This chocolate bar cake is the dream of any chocoholic, and would be a great gift for any dessert-loving friend! I originally saw a version of this cake on Pinterest, and knew I had to get the cake pan -- I was so excited to see it at an It's Sugar store! Let me know in the comments below what else you would like to see me make in this pan, and hope you enjoy the video!
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Recipe and idea courtesy of Las Recetas de la Felicidad (
Ingredients:
3 eggs, room temperature
1/3 cup white sugar
2 T. canola oil
2/3 cup flour
1 tsp baking powder
12 oz. bag of chocolate chips
Directions:
1. Beat together eggs and sugar until pale yellow and thick, about 5-7 minutes. The batter should leave ribbons in it when the beaters are removed.
2. Mix in oil.
3. Sift together flour and baking powder into egg mixture, and gently fold the mixture together.
4. Pour into greased baking pan, bake at 350 F for 20-25 minutes
(Optional: If you have leftover batter, make little sponge cake cupcakes! Bake in a muffin tin fitted with cupcake liners for 9-12 minutes at 350 F)
5. Let cake cool completely, and very gently remove from pan and place onto cooling rack
6. Trim edges and in-between squares of chocolate on top to accommodate space for the chocolate
7. Melt chocolate chips over a double boiler. Brush a generous layer of chocolate into cleaned pan, and gently lay in cake.
8. Pour remaining chocolate over top of cake. This layer does not need to be flush with the top of the pan, it only needs to completely cover the cake
9. Place in fridge to set for 20 minutes, and gently remove from pan. Enjoy!
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Hershey Bar Cake (Spring ISP 2016)
This is for my ISP in school
Hershey Bar Cake, remembering Granny & Robyn
If you love chocolate as much as I do, then this is the cake for you! This cake brings back so many memories of my sister and my Granny. They were the Hershey Cake bakers in our family. It has been many, many years since I made one. I hope you enjoy this cake and will give it a try.
Enjoy!
Karen, Paul, & Stephanie
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Ingredients:
Cake:
2 sticks butter, melted
2 cups sugar
3 cups plain flour
1/4 tsp salt
1/2 tsp baking soda
4 eggs
11 oz Hershey syrup
7 Hershey bars
1 cup buttermilk
Directions:
Preheat oven to 350 degrees.
Melt Hershey bars. Mix with syrup. In a separate bowl, combine sugar, flour, salt, baking soda, and melted butter. To this mixture, add eggs, one at a time mixing well after each egg. Add buttermilk and mix until well combined. Pour mixture into a bundt pan or a tube pan that has been sprayed with non-stick baking spray or greased and floured. Bake for 1 hour. This makes quite a bit of batter so if you may need to use 2 pans. This will freeze well unfrosted.
Frosting:
6 Hershey bars
1/4 cup evaporated milk
Directions:
In a medium bowl, break Hershey bars and pour evaporated milk over bars. Melt together, stir until combined. Drizzle over cooled cake.
Chocolate bar cake!
This cake was a request of a customer and quickly became a family favorite! You could use any kind of candy bars you wish
(my personal favorite is three muskateers ) We used Hershey with almonds in this recipe.
1 box chocolate cake mix (we used devil food cake mix)
3 eggs
1 cup oil
1 cup milk
1 instant vanilla pudding
FROSTING
2 (12 ounce) container Cool Whip
2 (8 ounce) package cream cheese
1 cup powdered sugar
4 hershey chocolate bars with almonds, chopped
1⁄2 cup pecans finely chopped
Mix first 5 ingredients and bake at 350 in 4 round cake pans for 20 mins. these laters are thin and has a thick consistancy
Mix frosting ingredients together and add 4 grated Hershey bars with almonds and ½ cup pecans.
Ice between layers, top and sides. Sprinkle extra crushed candy bars on top cake! We placed our cake in the fridge to set then served after 2 hours.
MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
Music: Blue Skies by Silent Partner
Source: YouTube Audio Library
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