Tuxedo Bars – Double Chocolate Cake Bars with Buttercream Frosting


My friend’s husband said these should be called Penguin Bars, but I think that implies that they’re frozen.  He ate quite a few of them though.  Enough to equal a whole penguin.

It’s hard to resist chocolate cake bars studded with chocolate chips and topped with buttercream.

The cake part of this is the same recipe as my Double Chocolate Bundt Cake.  The kind of pan makes all the difference.  I like both versions, but I think the bars are even more moist than the cake.

No ingredient photo this time, but here’s the recipe: 

Tuxedo Bars – Double Chocolate Cake Bars with Buttercream Frosting
For the cake
  • Devil’s food cake mix
  • 1 pkg. instant chocolate pudding (small box)
  • 3 Tbs. cocoa
  • 1-3/4 cups milk
  • 2 eggs
  • 1 bag chocolate chips
For the Frosting
  • 1 stick butter, softened
  • 3¾ cups powdered sugar
  • 3-4 Tbs. milk
  • 2 tsp. vanilla
For the cake
  1. Combine all the ingredients (except the chocolate chips) in a mixer bowl. Mix until well combined. Stir in the chocolate chips.
  2. Pour into a well-greased 10x15 inch pan.
  3. Bake at 350 degrees for 25 minutes, or until a toothpick comes out clean.
  4. Cool completely.
For the Frosting
  1. Beat butter in mixing bowl until smooth.
  2. Gradually add powdered sugar and milk, alternating. Add vanilla.
  3. Mix until smooth and spreadable.
  4. Spread onto cooled cake.
  5. Cut cake into bars to serve.

These are a perfect fix if you’re craving something deep and chocolatey, like a brownie.

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  1. I’m trying to be good and cut the calories…. but now I’m craving chocolate! Thanks 😉

  2. I love buttercream…and chocolate…and that these are made with a cake mix! I’ll be making these this weekend 🙂

  3. That cake looks divine! Anything chocolate is GREAT with me!

  4. They turned out like sponge. Do u make the cake as directed on box then add remaining then mix all up or just mix everything listed.

  5. This is probably a silly question, but when you say to use a 10×15 pan, are you talking about those really shallow “jelly roll” pans that look like cookie sheets? Or are you using a deeper pan?


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