Monday, June 8, 2009

Score Bar Cake

I got this recipe from my sister, Brit. Every time I make it for a BBQ or party, people ask for the recipe, and there are never leftovers! The first time I saw it – and tried it – I said to my sister ‘this must’ve taken you forever!’ Surprisingly – it is simple and quick.

Score Bar Cake
1 box devils food cake mix
8 – 10 Score bars divided

Prepare cake mix per directions on box. When the cake is done, let cool for a few minutes on a wire rack. After 10 minutes or so, flip pans upside down to expel the cake. Leave on a wire rack until completely cool. Wrap the 2 (9x9) rounds in saran wrap and put in freezer. Leave for 30 minutes or so. The cooled cake just makes the next step easier. Remove wrapping. Slice rounds in half. You will end up with 4 rounds. Alternate layers with whipped cream mixture. When cake is assembled, sprinkle remaining candy bars (crushed on top). Keep refrigerated.

Whipped Topping
Whipped topping
1 pint heavy whipping cream
1/3 c powdered sugar
6 crushed Score bars

Whip one pint of heavy cream until pretty stiff (peaks). Add 1/3 c powdered sugar and a splash of vanilla. Continue whipping until combined. Add 6 crushed Score bars.

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