Shave the large hershey bar with a grater.
In a bowl fold chocolate bar shavings into the cool whip.
Frost pre made angel food cake generously.
Also wonderful with strawberries.
Bake cake as directed.
Break 5 candy bars into small pieces and add slowly into blender.
Chop until finely ground.
Mix candy, Cool Whip and butterscotch together in bowl.
Slice cake into 3 equal layers.
Ice each layer of cake with mixture.
Finely chop remaining candy bar in blender and sprinkle on top of decorated cake.
Refrigerate.
When serving, cut with a serrated knife using a sawing motion.
Brush excess crumbs off of the cake before frosting. (If you are in a hurry, using a store bought cake cuts the baking of this cake to 0, thus the cooking time is not necessarily accurate if you do not bake one).
Whip the cream until it forms peaks that stand up.
FOLD in the hot fudge topping, and cracked Heath Bars.
Frost the Angel Food Cake with the above topping, including the inner circle.
Refrigerate several hours to let it set.
Enjoy!
Cut up the angel food cake into 1-inch size pieces.
In a trifle bowl, layer the bottom with half of the angel food cake pieces.
Spread half of the container of Cool Whip over the angel food cake layer.
Spread half of the strawberries over the Cool Whip layer.
Shave dark and white chocolate over the strawberries.
Repeat steps 2-5 one more time.
hopped Snickers and Skor/Heath bar candy bars among the apples
Bake angel food cake as directed on box. Let cool upside down.
To make frosting, in electric mixer, mix whipping cream until soft peaks form.Slowly add confectioners' sugar and cocoa powder. Once medium peaks form, remove from stand mixer and fold in Heath Bar crumbles.
Note: I suggest taste testing the frosting after sugar and cocoa are added. Sweetness can be altered based on your preferences, but note that Heath bar crumbles will add some additional sweetness to frosting.
Bake and cool cake as directed on package for angel food cake. Remove from pan. Split cake horizontally to make 2 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.)
ell. Stir together buttermilk and food color. Mix flour, cocoa and
Cook cake per box in 9 x 13 pan.
Take out of oven when done and poke holes in the cake.
Top with caramel sauce and sweetened condensed milk.
Then top with 1/2 bag Heath bar chips (while cake is still warm).
Cover when cool and put in refrigerator.
Before serving, top with Cool Whip.
om For more indonesian cuisine recipes.
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Bake cake as directed on box and cool.
Punch holes in top of cake (with fork).
Pour ice cream toppings over cake.
Top with Cool Whip, pecans and Heath bar bits.
Refrigerate.
Cook cake mix as directed in 9 x 13-inch pan.
Remove from oven and punch holes over entire cake with fork.
Pour milk and ice cream topping over cake.
Refrigerate until cool.
Top with Cool Whip.
Finally, top with Heath bars or your favorite candy bar.
When cake is cooled completely, divide into 2 parts.
Crumble 1/2 cake into a very large bowl.
Layer 1/2 of pudding on cake, then layer 1/2 Cool Whip on pudding.
Sprinkle 1/2 Heath bar crumbs on Cool Whip.
Repeat layers, ending with Heath bar crumbs.
Bake cake in 13 x 9-inch pan.
Poke holes in cake.
When warm, pour Kahlua over cake; let cool.
Mix pudding according to package directions and set aside.
If you have a large trifle bowl, use 3 packages.
In a trifle bowl, use 1/2 of the amount for each layer. Layer 1:
1/2 crumbled cake.
Layer 2:
pieces of candy bar.
Layer 3:
1/2 of pudding.
Layer 4:
1/2 of Cool Whip.
Repeat layers again.
Top with candy bar shavings.
Tear cake into pieces.
Put in a large bowl.
Sprinkle 1/2 of Heath bar bits over cake.
Cook pudding according to package directions and let cool. Pour pudding over cake (mix a bit, if necessary).
Put in refrigerator overnight.
Cover top with Cool Whip and sprinkle with remainder of Heath bar chips.
Kids of all ages love it!
Preheat oven to 350\u00b0.
Grease and flour angel food cake pan. Melt Hershey bar and syrup and set aside to cool.
Put pudding, milk and ice cream in bowl.
Blend together, using a mixer.
Pour into a 9 x 13-inch pan.
Freeze for 1 plus hour.
While freezing the mixture, put the Heath candy bar into food processor and grind into crumbs.
Add Cool Whip on top of base; sprinkle Heath crumbs on top.
Freeze again.
Thaw for 15 minutes before serving.
p just like the candy bar. This will take about 30
br>For filling, in a food processor or blender combine cream