Mmm, what is better than using fresh berries in the summer in a sweet dessert!? Nothing! I revamped this barrel cake from another one I have seen using kit kat bars. I love thick fillings and knew by the time I layered the entire cake, it would be WAY taller than a kit kat bar, so I used full Hershey bars. The flavor of cake can also be alternated according to your liking.
Grease cake pans
Barrel Sides: 15 Hershey Bars (8 in round)
Vanilla Butter Cake:
-1 3/4 cups sugar
-1 1/2 teaspoon vanilla
-1 stick butter or 1/2 cup vegetable oil
-1 1/4 cup milk
-2 1/4 cups flour
-2 1/4 teaspoons baking powder
Step 1- Mix eggs, sugar, butter,and vanilla until well blended. Pour in milk.
Step 2- Stir in flour and baking powder and mix until smooth.
Bake at 355°F for 38-40 minutes
Let completely cool
Step 3-Pull out chilled filling and place about a 1″ thick layer on top of first layer.Set aside leftover filling.
Step 4-Stack 2nd layer. Use frosting to coat the top and sides of the cake. This doesn’t have to look clean cut because none of it will be seen.
Step 5-Unwrap, and place Hershey bars around cake; letters facing inward. Once all bars are placed, use the remaining filling to top the rest of the cake. Distribute even layer.
Step 6-Place/arrange berries on top.
-1 cup strawberry yogurt
-1/4 cup sugar
-2 cups sliced fresh strawberries
-2 cups thawed Cool Whip
Mix the yogurt and the sugar thoroughly. Fold in strawberries and whip cream. Place in refrigerator until used.
You can choose whichever frosting you like, store bought or homemade. The only reason I choose to go with the store bought this time is because, in this cake, it’s basically just used as a “glue” for the sides to attach the Hershey bars.
-1 can of cream cheese frosting
-Variety of berries