Hershey Bar German Chocolate Cake

My Grammie is on Facebook and one of my favorite things is to watch and see what recipes she likes or reposts to her wall. I remember many of her desserts from growing up fondly and often times, when I see something she thinks looks yummy, I just want to test it out!

I usually prefer to stick with recipes from scratch, but life gets busy sometimes. Believe me, I know it. I work full time while pursuing my Master’s Degree and I spend my weekends trying to get a few bakes in. Clearly, being a little busy is something I’m familiar with considering my last post was in November of last year! Stay in school, ya’ll.

Why not try out a recipe that looks yummy, but also saves some time too? Thanks to my Grammie for flagging this on Facebook. Grammie…it’s a WINNER.

Hershey Bar Cake – Ingredients

1 box German Chocolate cake mix
1 small box instant vanilla pudding
3 large eggs
1/3-1/2 cup oil (go with what the box recipe recommends)
1 1/4 cup water (go with what the box recipe recommends)
8 oz cream cheese, softened to room temperature
1 scant cup granulated sugar
12 oz Cool Whip topping, thawed
1 scant cup confectioners sugar
1 cup pecans (or nuts of your choice)
1 GIANT Hershey Bar, grated or finely chopped


COMBINE cake mix, vanilla pudding, eggs, oil and water according to cake mix package instructions. Beat with stand or hand mixer until smooth and pour into two greased and floured 8 or 9 inch pans (HINT: I used parchment paper for easy removal from the pans). 

BAKE at 350 degrees for 25-30 minutes (HINT: if using 9 inch pans, it may not take as long. I recommend starting to check after 20 minutes with a toothpick. My 9 inch rounds only took 24 minutes to cook through).

BEAT cream cheese and granulated sugar in a stand mixer for 20 minutes. Set the timer and use the time to grate the chocolate or wash the dishes!

ADD in confectioners sugar and beat just until incorporated and smooth.

FOLD in thawed whipped topping, chopped pecans and the grated chocolate – setting aside about 1/4 cup of the pecans and chocolate for garnish.

CUT the cooled cakes into two layers with a serrated knife (for a total of four layers).

FROST cooled cake, using the frosting between the layers as well as on the outside. HINT: I did the layers first and then placed the cake in the freezer for ten minutes to let the frosting firm up a bit. While that’s happening, put the unused frosting in the fridge as it can get a little sloppy with the Cool Whip in there. 

GARNISH with grated chocolate and pecans.


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