« Back to Chocolate Candy Bar Cake
White Lily

Chocolate Candy Bar Cake


15 min


1 hrs 15 min


16 servings


Pillsbury™ Baking Spray with Flour 6 tbsps. unsweetened cocoa powder
2 2/3 cups White Lily® Enriched Bleached All Purpose Flour 2 tsps. distilled white vinegar
2 cups firmly packed light brown sugar 1 1/2 tsps. vanilla extract
1 cup milk 1/2 tsp. baking soda
1 cup butter melted1/4 tsp. salt
1 cup Eagle Brand® Sweetened Condensed Milk 1/8 tsp. ground cinnamon
5 large eggs lightly beaten Vanilla ice cream
1 (6 oz.) milk chocolate candy bar melted Smucker's® Hot Fudge Microwaveable Topping


  1. 1.
    HEAT oven to 300°F. Coat 10-inch tube pan with flour no-stick cooking spray.

  2. 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. 3.
    BAKE 1 hour 15 minutes or until toothpick inserted near center comes out clean. (Do not overbake.)

  4. 4.
    COOL on wire rack 15 minutes before removing from pan. Remove to plate; cover with plastic wrap until just warm.

  5. 5.
    SERVE warm with vanilla ice cream and hot fudge sauce.