From MICHAELS Make everyone happy and create a cake covered in rainbow colors, topped in ganache and sweet icing rosettes. It is the perfect cake…
From WHITE LILY
Makes 16 servings
Candy Bar Cake – Enough Said!
INGREDIENTS
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, melted
1 cup Sweetened Condensed Milk
5 large eggs, lightly beaten
1 (6 ounce) milk chocolate candy bar, melted
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
Hot Fudge Microwaveable Topping
DIRECTIONS
1.HEAT oven to 300 degrees. Coat 10-inch tube pan with flour no-stick cooking spray.
2.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.
3.BAKE 1 hour 15 minutes or until toothpick inserted near center comes out clean. (Do not overbake.)
4.COOL on wire rack 15 minutes before removing from pan. Remove to plate; cover with plastic wrap until just warm.
5.SERVE warm with vanilla ice cream and hot fudge sauce.
Find this recipe and more at whitelily.com
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