Let's Move On To The Kitchen

I am just taking a break from gardening and I made this delicious RED VELVET chocolate bar cake. It is so easy and fast (oops, did I give out the secret?). I think I am ready for a tea break! It is so goooood that even Gretchie agrees!....although in this picture, I made her a special K9 cake for her birthday. Here is the recipe courtesy of my friend, Neila Williams (contributor for the NICU Cookbook 2009 edition).... Red Velvet Candy Bar Cake...(excuse the prints, I am trying to edit this recipe entry) 1 (18.26 oz.) package red velvet cake; 1 1/2 cups milk; 3 eggs; 3/4 cup vegetable oil; 1 (3.4 oz.) package instant vanilla pudding mix; 1 (8 oz.) package cream cheese, softened; 1 cup confectioner sugar; 1 (12 oz.) container frozen whipped topping, thawed; 1 cup chopped pecans (or any nuts of your choice); 4 (1.55 oz) milk chocolate candy bars, broken into pieces (optional/any chocolate bar of your choice) Preheat oven to 325 degrees. Grease and Flour 2 or 3 (8 inch) pans. In large bowl, combine cake mix, milk, eggs, oil and pudding mix. Beat at slow speed with an electric mixer until blended. Scrape bowl and beat 4 minutes in medium speed. Pour batter into prepared pans. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cakes stand in pans 10 minutes; turn out to cool completely on wire racks. In a large bowl, beat cream cheese with white sugar and confectioner sugar until smooth. Fold in whipped topping, pecans and chopped chocolate. Spread between layers and on top and sides of cake. Garnish with additional chocolate pieces, if desired. Yield 12 servings.