• Cooking Time: 30
  • Servings: 12
  • Preparation Time: 60


My mother got this recipe from the 1950's and she made her version from scratch, then I made by version with mixes.


  • 1 box of white cake mix
  • 1 grated 1.5-ounce candy bar of milk chocolate, (Hershey bar)
  • About 1 cup chopped walnuts
  • 1 carton of white frosting
  • 1 carton of chocolate frosting


  • Mix cake mix according to instructions on box, set aside.
  • Grease and flour 2 – 9” round cake pans, and line with Reynolds parchment paper.
  • Put about ½ cup of nuts on bottom of each pan.
  • Pour ¼ batter from cake mix into each pan and layer with grated chocolate and then put the rest of batter evenly into each cake pan.
  • Bake and cool according to cake mix.
  • When ready to frost, take one cake and put onto cake plate, nuts side up.
  • Frost this cake top only with some chocolate frosting.
  • Put next layer on top.
  • Make a 6” circle from the parchment paper and put on center of second layer, on top of cake.
  • Now frost with chocolate frosting, around the top of the cake, not touching the sides of cake or the parchment paper.
  • Frost sides of cake with white frosting.
  • Take off parchment from top of cake, so that the nuts show through.
  • Can make a parchment bag for white frosting and pipe a circle where the nuts are on top of cake.

Categories: Cake 

Author Credit: Emma Utterback

© 2006-2017 BakeSpace, Inc. All Rights Reserved