SEVEN LAYER BAR CAKE

A Seven Layer Bar Cake is a fun and decadent dessert inspired by the classic seven-layer bars (also known as Magic Bars). It combines layers of coconut, chocolate, butterscotch, and nuts in a cake form. Each layer is rich and indulgent, making it the ultimate treat for special occasions.

Ingredients

For the Cake Layers:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup whole milk

For the Seven-Layer Filling:

• 1 ¼ cups sweetened shredded coconut
• 1 cup semisweet chocolate chips
• 1 cup butterscotch chips
• 1 cup chopped pecans or walnuts
• 1 cup graham cracker crumbs
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• Pinch of salt

For the Frosting:

• 1 ½ cups unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract
• 2-4 tbsp heavy cream or milk

Garnish (Optional):

• Extra shredded coconut, chocolate chips, or nuts for topping

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Directions

1. Make the Cake Layers:

1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch or 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly among the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Prepare the Seven-Layer Filling:

1. In a medium bowl, combine the shredded coconut, chocolate chips, butterscotch chips, chopped nuts, and graham cracker crumbs.
2. In a separate small bowl, mix together the sweetened condensed milk, vanilla extract, and a pinch of salt.
3. Pour the condensed milk mixture over the coconut-chocolate mixture and stir until everything is fully combined. Set aside.

3. Make the Frosting:

1. In a large bowl, beat the softened butter on medium-high speed until smooth and creamy.
2. Gradually add the powdered sugar, 1 cup at a time, beating on low speed until combined.
3. Stir in the vanilla extract and 2-4 tablespoons of heavy cream, beating until the frosting is light and fluffy.
4. Adjust the consistency with more cream if needed.

4. Assemble the Cake:

1. Once the cake layers are completely cool, level them by trimming off any domed tops.
2. Place the first cake layer on a serving plate and spread a generous amount of the seven-layer filling on top.
3. Add the second cake layer, and repeat with more filling.
4. Place the third cake layer on top, then frost the entire cake with the vanilla buttercream, smoothing out the top and sides.

5. Garnish (Optional):

1. Sprinkle extra shredded coconut, chocolate chips, or chopped nuts on top of the cake for decoration.
2. Chill the cake in the fridge for about 30 minutes before slicing and serving to set the layers.

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This Seven Layer Bar Cake is a deliciously nostalgic dessert that combines all the best elements of a classic seven-layer bar in cake form! Let me know if you’d like to modify any ingredients or need additional tips.