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Candy Bar Bundt with Chocolate Fudge Icing


3 cups all-purpose flour + more for dusting

1 cup vegetable oil + more for greasing

1 1/2 cup dark brown sugar, packed

3 large eggs

1 tablespoon vanilla extract

1 cup vanilla Greek yogurt

1 tablespoon baking powder

1/2 teaspoon salt

2 cups assorted candy, roughly chopped & tossed in 2 tablespoons of flour (I used Rolos, Reeses peanut butter cups, and fun-sized almond Snickers and cookies & cream Hershey bars)- 

Chocolate Icing

1/2 cup butter

1/2 cup cocoa powder

6 tablespoons evaporated milk

3 3/4 cups powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1-3 tablespoons evaporated milk or heavy whipping cream, if needed

Prep. Preheat oven to 350 degrees. Grease a 12-cup bundt pan generously with oil and dust with flour, tapping out any excess. Set aside.

Mix. In the bowl of an electric mixer, cream together the oil and brown sugar. Add the eggs and mix well. Next, mix in the vanilla extract and vanilla Greek yogurt until thoroughly combined. Whisk in the flour, baking powder, and salt. Fold in the chopped candy bars (tossed in 2 tablespoons of flour).  Pour cake batter into prepared bundt pan and spread evenly.

Bake. Bake for 50-60 minutes, or until toothpick inserted into center of cake tests clean. Remove cake and allow to cool for 10 minutes before removing to a wire rack to cool completely.

Make icing. In a medium saucepan, bring butter, cocoa powder, and evaporated milk to a boil over medium heat, whisking occasionally. Add the powdered sugar, vanilla, and salt, and whisk continuously until smooth, about 30 seconds. If icing is still to thick, add extra evaporated milk or heavy whipping creaming one tablespoon at at a time until icing is a pouring consistency. Immediately remove from heat and pour icing over the top of your cake. Work fast- the icing will harden quickly once it's removed from heat!

Source: Candy Bar Bundt Cake inspired and adapted from Scarletta Bakes. Chocolate icing from Brown Eyed Baker.

Printed From: Bakergirl.