1 (18.5 ounce) box white cake mix with pudding in the mix
1 cup water
1/3 cup vegetable oil
2 tablespoons flour
1/2 cup unsweetened cocoa
2 1/2 cups powdered sugar, sifted
1 teaspoon vanilla extract
6 tablespoons butter, softened
3 tablespoons plus 2 teaspoons milk
Cake: Heat oven to 350 degrees F. Lightly butter and flour a
13 x 9-inch cake pan.
In a medium saucepan over medium-low heat, melt candy bars with milk. Stir
until candy has melted. Cool for 5 minutes.
In a large bowl with an electric mixer, blend cake mix, water, oil and eggs
on low, scraping down sides of bowl. Beat for 2 minutes on high.
Stir 2/3 cup cake
batter and flour into cooled chocolate and mix thoroughly.
Pour remaining white cake batter into prepared pan.
Spoon chocolate mixture on top. Swirl chocolate
into batter with a knife.
Bake for 28 to 32 minutes or until a wooden pick inserted in center comes out
Completely cool cake in pan before frosting.
Frosting: In a large bowl using electric mixer, cream together
cocoa, powdered sugar, vanilla extract and butter on high.
Gradually add milk
and beat until frosting is spreadable. Frost top of cake.
Serves 18 to 20.
In general, the colder wrapped candy is kept, the longer it will keep.
Refrigerated candy stays fresh for several months. Frozen candy will stay fresh
indefinitely. When thawing, remove frozen candy from wrapper and re-wrap in plastic
wrap before thawing to prevent candy from developing any taste or odors picked up
by the wrapper.