Irresistible Symphony Cake, devil's food chocolate cake mix infused with sweetened condensed milk, topped with whipped topping, drizzled with caramel ice cream topping, and sprinkled with chopped chocolate symphony candy bars. Delectable.
SYMPHONY CHOCOLATE CAKE
Symphony Chocolate Cake is utterly decadent and a perfect treat to serve for any special occasion, but don't pass up any reason to make one.
My daughter-in-love made this one as a request from my grandson for his birthday, with a scoop of ice cream on the side for a truly indulgent celebratory dessert.
This is a moist, semi-homemade cake that everyone will love.
The rich, sweetened condensed milk adds to the moist texture of this confection.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR SYMPHONY CHOCOLATE CAKE
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Symphony Chocolate Cake and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
WHAT YOU WILL NEED TO MAKE SYMPHONY CHOCOLATE CAKE
Devil's food cake mix
Milk
Vegetable oil
Eggs
Sweetened condensed milk
Caramel ice cream topping
Symphony milk chocolate almond and toffee Bar
Frozen whipped topping
Milk
Vegetable oil
Eggs
Sweetened condensed milk
Caramel ice cream topping
Symphony milk chocolate almond and toffee Bar
Frozen whipped topping
HOW TO MAKE SYMPHONY CHOCOLATE CAKE
Preheat the oven to 350 degrees F. Grease the bottom of a 9x13-inch glass dish; set aside.
Mix cake mix, milk, vegetable oil, and eggs in a large bowl with a wire whisk until well combined. Pour into the prepared dish.
Bake for 30 to 35 minutes, checking with a toothpick inserted in the center, and comes out clean. (Don't go all the way through to the bottom.)
Using the end of a wooden spoon, immediately poke holes halfway in the cake across the cake.
Slowly pour sweetened condensed milk over top of the warm cake, letting it soak in.
Allow cake to cool completely at room temperature, then refrigerate for 1 hour.
Spread whipped topping over the cooled cake.
Sprinkle chopped symphony candy bar and drizzle the caramel ice cream topping.
Refrigerate until serving, and refrigerate any leftovers.
Mix cake mix, milk, vegetable oil, and eggs in a large bowl with a wire whisk until well combined. Pour into the prepared dish.
Bake for 30 to 35 minutes, checking with a toothpick inserted in the center, and comes out clean. (Don't go all the way through to the bottom.)
Using the end of a wooden spoon, immediately poke holes halfway in the cake across the cake.
Slowly pour sweetened condensed milk over top of the warm cake, letting it soak in.
Allow cake to cool completely at room temperature, then refrigerate for 1 hour.
Spread whipped topping over the cooled cake.
Sprinkle chopped symphony candy bar and drizzle the caramel ice cream topping.
Refrigerate until serving, and refrigerate any leftovers.
