Chocolate Candy Bar Cake

Prep Time: 15 min
Cook Time: 1 hrs 15 min
Makes: 16 servings


Pillsbury™ 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 cupEagle Brand® Sweetened Condensed Milk
5 large eggs, lightly beaten
1 (6 oz.) 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
Smucker's® Hot Fudge Microwaveable Topping


1.HEAT oven to 300°F. 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.

Nutritional Information Per Serving:

Serving Size (1 slice, 1/16 of cake), Calories 640 (Calories from Fat 240), Total Fat 27g (Saturated Fat 16g, Trans Fat 0g), Cholesterol 125mg, Sodium 320mg, Total Carbohydrate 90g (Dietary Fiber 3g, Sugars 66g), Protein 11g; Percent Daily Value*: Vitamin A 15%, Vitamin C 0%, Calcium 25%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.