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so I'm going to make a layer up version of a Hello Dolly bar in cake form I'm not sure why they're called that some people call them magic bars and some people call them seven layer bars so you can leave a comment let me know which one you call it if you disagree we're just going to have to Duke it out okay so for this Hello Dolly Bar Cake I have baked two 9in layers of cake one is my ultimate vanilla one is my ultimate chocolate and I'm going to begin by you know what I'm going to do I'm going to level them and layer them okay now I'm going to simple syrup all four layers of cake and allow the syrup to soak in so I'm going to flavor some Italian ring buttercream this might sound crazy with
a little bit of condensed milk because that's one of the main ingredients in Hello Dolly bars as well as some Graham crumbs that have been mixed with butter and baked the same way that a Hello Dolly bar crust is made but then I broke it all up and I'm going to add it in the buttercream okay there are weed whackers outside and we can't make them go away so what I'm going to do is spread some crummy buttercream okay and now I'm going to fill this bottom layer what I was thinking is I'd fill each layer with the components of a Hello Dolly bar so I'm going to fill this bottom layer with some peans you can use any nuts in a Hello Dolly but I use pecans I really want it to be just Cho chalk full of why
do we say chalk full of and then in order to make sure that the next layer of cake sticks I have to top them with buttercream I'm going to smooth the outside and make sure the nuts are pressed remain on the interior just so I can get a smooth finish that was very nice and smooth for the next layer I want to do something a little different I have some ganache that I made uh and I'm going to pipe a fence because in this layer I'm going to place a mixture of condensed milk and coconut I have to take a moment and chill this the way it is so that when I put the condensed milk and coconut in here it won't mix with the chocolate so while the cake is chilling going to mix the coconut with some condensed milk and basically I just want
the condensed milk to keep the coconut together I don't want it to be running okay so now I'm going to place this mixture onto the cake look at that and spread it out wow I thought I wasn't going to have enough and see how I have just the right amount I think I'm going to spread the rest of this ganache onto this layer so that the coconut is sandwiched in chocolate love it okay so now I'm going to flip this layer onto the cake am I really just going to like smack it down oh boy no I'm not I don't know who I think I am who do I think I am I have to touch it there's no way I can okay I'm so glad it didn't break I don't know why I'm wiping off the crumbs when I'm just about to spread crummy buttercream makes no
sense yes that makes me smile want to keep it within imagining there's a fence at the edge there isn't but I'm imagining and now some more crummy buttercream okay and now I'm going to crumb coat what is wrong with me okay I'm going to take this very smooth Hello Dolly cake to the fridge to chill before I ice it and while you're waiting let's go back in time to when I made the Hello Dolly bars okay so here I am again at another day in the past and I'm making these Hello Dolly bars and I'm not even sure why they're called Hello Dolly bars that feels like there's a story behind it so let's discuss and in the meantime I'm going to make the bars but I'm going to make the bars instead of in a rectangular pan which is how you normally do it I'm going to make it in
this 9 in tart pan that's not fluted at all uh because I want to place this whole tart right on top of the cake you know how I do it so I have 1 and 1/2 cups of Graham crumbs and then I have a half a cup of melted um I have lost all ability to speak of melted butter and I'm going to mix these together hello I normally do this with my hands but I'm being a lady right now and what I like to look for whenever I'm making a crumb base is does it hold together so if I pick some up I use my hands anyway can it you know hold in chunks and that is a good indication now this recipe is for a 9x13 pan but I'm just baking it in a 9 in round so I'm going to have some extra crumbs I will figure out what to do with those what I'm going to do is
pour probably 3/4 of it into this pen spread it out oh it feels like it's not too much that's weird I guess I'm technically making it a bit thicker and while you can press with your fingers I like to use something with a flat bottom just to ensure that the crust is really level so I'm just going to use a small cake pan you can use a glass as long as it's flat at the bottom prepare the toppings which are shredded sweetened coconut semi sweet chocolate chips and then peans I want these to be chopped so I'm just going to chop them myself you can use any nut you can use walnuts you can use different uh chips like milk chocolate or butterscotch or pean peanut butter so I'm going to add about cup of
coconut and I have some reserved and then I'm going to add a cup of chocolate chips and if more fall in yum I'm going to mix the can of condensed milk into these ingredients I got to keep in mind this is going to be too much filling for this smaller pen I'm hoping I have enough to bake a smaller Square pen that I'll cut into squares but let's see how it goes perfect so now I'm going to pour these ingredients into the chart pan this looks good and then what I'm going to do is add just a few more toppings on top so now I want to see if I can make a little pan just so I can cut some bars up hello look at you Hello Dolly and then I'll get a tray to bake the rest of the crumbs I just want the crumbs to
bake and caramelize and have the same flavor as the crust of the bars as opposed to just using the dried Graham crumbs I'm going to pop all of this into the oven my oven is set at 350 the bars normally take I'm going to bake a rectangle they take like 25 minutes but I'll let you know okay the Graham crumbs that I baked with butter are nicely baked you can see they've crisped up and caramelized oh God this smells so good these Hello Dolly bars are like just the perfect golden to me oh that looks good okay look at you okay so now that you've seen how I made the Hello Dolly bars in round tart form I'm going to remove the bars from the base I want to pre- slice this tart because it's going to be really
difficult to slice through the whole cake and you know how I feel about a nice clean slice I'm going to ice the cake in crummy buttercream I'm going to chill the cake just a bit because I'm planning to press in some more of the Hello Dolly ingredients in Stripes around the side so I don't want it to be too firm but I don't want it to be so soft that it just smushes so I lied to myself I said I wasn't going to over chill the buttercream but I did it's okay I have extra buttercream and I also have all the ingredients of the Hello Dolly bar and then what I did is I cut some parchment paper in a strip to the same length as the circumference of the cake so now I'm just going to ice on a little
bit more of the crummy buttercream and then I'm going to press chocolate chips onto this band of cake oh stop I'm not sure I thought this through cuz it's just going to be harder to ice under the chocolate chips okay now I'm going to unwrap it peans and this is the way I L you get off the coconut I'm going to pick up all the pieces of this Hello Dolly tart and lay it on top and hope everything goes smooth I have to do it for you guys right I have to prove that it's cake and tell you how good it is so that you'll make it oh my goodness this is a be a beginner cake did you see how easy today was one of the smoothest days at had to cake it thank you for joining me I'll see you next week
