Over last weekend we celebrated Mr. D’s birthday. Last year, I ordered him the Coconut Cake from the Peninsula Grill in Charleston. Talk about a delectable cake!
This year, I wasn’t feeling the hefty price tag that goes along with the Coconut Cake but felt that I really had to “knock it out of the ballpark” if I was going to live up to his birthday cake memories from when we celebrated 34. I dug far back into my childhood memories banks – I remember my mom making this cake when I was a kid but it doesn’t seem to be written down anywhere! – and recreated a recipe from what I remembered. Three words for you = A.HUGE.HIT
Nothing fancy here, pick up your favorite chocolate box cake mix (FYI: I used the Devils Food Chocolate Cake-YUM!) and prepare as per the directions on the box. Pour into two greased and floured 8 inch cake pans and bake. Once the cake is completely cooled, cut each of the two rounds in half (lengthwise) to create four layers in all. Easy, right?
Now comes the fun part:
Place the unwrapped candy bars into a gallon sized Ziplock bag. Use your meat mallet or rolling pin to pulverize 10 Full size HEATH Candy Bars. Set a few aside to decorate the top of the cake as the photos show.
With your electric hand mixer or your KitchenAid mixer whip up 16 ounces of whipped cream. Gently fold the crushed heath bars into the whipped cream.
Layer cake covered with whipped cream mixture until you’ve finished with your last layer of whipped cream. Top with crumbles of HEATH bar. Pop this baby in the fridge and eat ALL of it within 12 hours. The whipped cream tends to lose it’s air and while it still tastes AWESOME, it looks it’s best when it’s fresh!