1 lg.- 1.55 oz. Symphony candy bar with almonds and toffee (crushed)
or 2- 7 oz. bars (you can use any candy bar you like; Butterfingers, Skor, etc.)
Bake cake as directed in 3- 8 oz. round cake pans. Cool completely. Beat cream cheese and sugars until smooth. Fold in Cool Whip and crushed candy bars (reserve 1/2 c. of candy bar to garnish top). Frost layers and top and sides of cake.
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You can add this ASHLEY’S CHOCOLATE CANDY BAR CAKE recipe to your own private DesktopCookbook.