My mother-in-law Patricia Kelley is my kitchen hero. She makes my favorite pie of all time, her spaghetti is so unique and loved by every family member, and she has shared her recipes and secrets with me for all the years her son Charlie and I have been married. I love this lady and she is an inspiration to me–the same girl, that years ago when I wasn’t really into cooking like I am now, didn’t feed her Thanksgiving dinner until about 9pm at night because I left the frozen bag of parts inside the turkey. Yes, I was new to cooking and didn’t know better. Lesson learned to always totally thaw the turkey so his tail isn’t frozen shut and you can tell that something is in there! She stepped in and figured out why the bird wasn’t getting done and didn’t judge me in the process. I love her for that and so much more.
This cake has been at just about every family birthday. I believe it was the favorite of Charlie’s brother, but I’m pretty certain it’s now everyone’s favorite. Today on the set of the Top 20, it was a birthday cake again for my stylist extraordinaire, Marcia Eden. Happy Birthday, Marcia–thank you for all you do for me to help me look and more importantly FEEL good on TV each week!
Miss Pat has used several chocolate cake recipes when making this throughout the years, but the icing is always the same–creamy, delicious, and full of crunchy Heath bars. So if you have a favorite chocolate cake that you make, try this yummy icing on it for something different and absolutely delicious! Thank you, Miss Pat!!
- 1 (15.25 ounce) box devil's food cake mix (Miss Pat likes Duncan Hines)
- 1/2 cup vegetable or canola oil
- 1/2 cup water
- 3 eggs
- 1 cup sour cream
- 1/2-1 teaspoon instant coffee granules
- 2 tablespoons unsweetened cocoa
- 1 teaspoon vanilla extract
- 1 pint whipping cream
- Confectioner's Sugar (to taste)
- 6 (1.4 ounce) bars Heath Bars, crushed into bits
- 1/2 teaspoon vanilla extract
- In a large mixing bowl, beat cake mix, oil, water, and eggs per the directions on the back of the box (low speed for about 30 seconds and then medium speed for 2 minutes).
- Fold in sour cream, instant coffee, cocoa, and vanilla extract. Gently blend until all is incorporated, scraping down the sides of the pan as you blend.
- Spray two 8-inch cake pans with Baker's Joy baking spray or lightly grease sides and bottoms of pans with butter and dust with flour.
- Pour cake batter evenly into both pans and bake at 350 degrees according to the directions on the box (26-31 minutes). Test with a toothpick inserted into the middle. Cakes are done when toothpick comes out clean.
- Cool cakes in the pans for about 10 minutes and then remove from pans and cool completely on wire racks prior to icing.
- Pour cold whipping cream into a large mixing bowl and beat with mixer on high until it firms up, forming soft peaks. (about 3 minutes).
- Fold in 1/2 teaspoon vanilla extract, Confectioner's sugar to taste (I used 1/4 cup) and the crumbled Heath bars. Stir to blend, but don't over mix.
- Place a layer of icing in between the two cakes and ice the top and sides of the cake with remainder of icing. Refrigerate for at least 4 or 5 hours prior to serving. Keep refrigerated.
- May add more Heath bars if desired.
- My friend Clara Ward told me that her mom always said to insert a piece of wax or parchment paper onto the bottom of cake pans to prevent sticking. She said trace along the bottom of the pan on the paper and then cut shape and place in the pan. I had never done that but tried it for this and it works like a charm! Thank you, Clara! I just spray the sides with Baker's Joy. Both cakes turned out with virtually nothing sticking!