My Professional Background - Once upon a time, I wanted to be a motivational speaker. Actually, I was a professional motivational speaker for about 5 years.:
Recently, some friends from church invited us to their house for dinner. It was a fairly impromptu event, so I didn’t have much time to whip up a homemade pie or something more involved than a pie. Like a tort. Or meringue. Or anything that sounds French.

I hope you’re paying attention so you can soak up this culinary genius, people.

I have a tried-and-true cake recipe that is always a crowd pleaser. I rarely take it to a dinner party or a potluck when I’m not asked for the recipe. So, today’s post is as much for my own self-interest as it is for your enjoyment. This way I can just point people to my blog for the recipe so it will increase my traffic and ultimately make me a sold-out, jaded mommy blogger who rakes in 75K a month while I blog from my yacht.

[That seems likely. Well, the jaded and sell-out part. Not so much the wealthy yacht owner.]

This recipe is from a book called Cake Mix Miracles: 50 Delicious Recipes Made Supereasy with Cake Mixes. You can find it on Amazon for a penny.

That’s a pretty cheap miracle, y’all.

And while I’ve never turned water into wine by following a recipe, I have been the hit of one or two potlucks thanks to this cake. This is probably the closest thing to a miracle I can offer you.

I adapted the Milk Chocolate Bar Cake recipe and call it “Candy Bar Cake.” I do this because it can really be made with any candy bar: Heath Bar, Butterfinger, Twix, Hershey’s with Almonds . . .

If you listen closely, you can hear my scale breaking.

You should also know that the following recipe makes a TON of icing. So, I usually make a double batch of cupcakes (two boxes of cake mix) and use the one batch of icing to cover them all. Cupcakes are a thousand times easier for me than a layer cake, and it’s fun to share them with neighbors and friends.

Katy’s Favorite Candy Bar Cake 

(Adapted from Cake Mix Miracles)


  • 1 boxed cake mix (or 2 for cupcakes) in any chocolate flavor (I used Betty Crocker Dark Chocolate with fantastic results.)
  • Any ingredients listed on back of cake mix box (like eggs, oil, water, etc.)
  • 1 (8-ounce) package cream cheese, softened (I used reduced fat. ‘Cause I’m watching my waistline, obviously.)
  • 1 cup powdered sugar
  • 1/2 cup granulated sugar
  • 10 (1.45-ounce) milk chocolate candy bars with almonds, divided (Feel free to substitute any other type of candy bar here.)
  • 1 (12-ounce) container frozen whipped topping, thawed (Check to make sure you get the 12 ounce tub. There are several sizes.)


  1. Preheat oven based on package directions. This will vary depending on whether you want cupcakes or a layer cake.
  2. Prepare cake batter according to package directions. For layer cake: Pour evenly into 3 greased and floured, 8-inch round cake pans. (I sometimes do 2 pans when I’m feeling lazy.) For cupcakes: Fill cupcake liners or greased and floured cupcake pans 2/3 full.
  3. Bake according to package directions or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and cool completely on wire racks.
  4. Beat cream cheese, powdered sugar, and granulated sugar in a large bowl at medium speed with an electric mixer until mixture is creamy.
  5. Chop 8 candy bars finely. Fold chopped candy and whipped topping into cream cheese mixture.
  6. For layer cake: Spread icing between (completely cooled) layers and on top and sides of cake. Chop remaining 2 candy bars. Sprinkle half of chopped candy bars over cake. Press remaining chopped candy along bottom edge of cake. For cupcakes: Spread icing on top of cupcakes. Sprinkle with remaining chopped candy.

Tip #1: Icing a layer cake is easiest if you place 3 narrow strips of wax paper under the bottom layer (before icing). See incredibly professional graphic below:

"Perfect Cake Bottom" Icing Technique

Once you have finished icing the cake (but before it has set), gently pull the wax paper out from the bottom of your cake. You’ll have a perfect cake bottom!

Tip #2: Husbands, if your wife ever mentions the phrase “perfect cake bottom” in a conversation, it is best not to think of something cute to say. It will not end well for you.

I hope this cake brings you as much joy as it has brought me! But not as much cellulite.

Love y’all!

~Katy in a Corner Eating Candy Bar Cake

P.S. – After he read today’s post, Brian was confused by the whole “cake bottom” thing. And after I didn’t laugh at his jokes, I explained to him that I don’t actually ice the BOTTOM of the cake. I meant the sides of the cake toward the bottom. The part that usually looks like a puddle of icing. Y’all let me know if this still doesn’t make sense, and I’ll try to come up with another graphic. Or I’ll create a 35 minute video tutorial about it. You know, something simple.


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Comments to "My Favorite (EASY) Cake Recipe"

  1. Debbie

    April 16, 2014

    1/2 granulated sugar? Is that 1/2 cup or 1/2 five lb bag or 1/2 truckload or 1/2 whatever I have in the pantry?

    • Katy in a Corner

      April 16, 2014

      Nice catch, Debbie! I edited the post so that no one will be tempted to put 1/2 ton of sugar in their cake. 😉 Thanks!

  2. Mindy

    April 18, 2014

    Oh my this cake sounds dangerous (as in I may not be able to eat just one cupcake!) but I do believe I will need to try it. Visiting from Karmen’s blog today – nice to meet you!


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