Saturday, January 30, 2016

Snickers Candy Bar Cake

Snickers is my favorite Candy Bar and has always been since I was little. Here's a great cake that includes the three main ingredients of a Snickers Bar, Chocolate, Caramel and Peanuts. It's a very Rustic Cake when it's finished.

Here's what you'll need:
Preheat the oven according to cake box directions.
2 - 9" Cake Pans brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1 Box of Duncan Hines Devils Food Cake Mix.
1 - 16 oz Jar of Caramel Sauce, divided.
2 C Chopped Dry Roasted Salted Peanuts, divided
2 Large Snickers Candy Bars, chopped separately and set aside.
1 Recipe of my Pastry Cream (recipe to follow) You'll have quite a bit of it so you may have extra for another recipe or to just eat with a spoon! You may even want to use it all.......... I sometimes do. You can also serve it additionally, on the side, with each slice of cake.

Prepare the Cake Batter according to package directions.
Set aside.

Add 1 C of Caramel Sauce to each Pan.
Sprinkle each pan evenly with 1/2 C of Peanuts.
Carefully spoon the Batter evenly divided into each Pan trying not to disturb the Caramel Sauce.
Bake according to package directions for a 9" Cake Pan.

Remove Pans to a rack to cool for 10 minutes.
Invert 1 Cake onto a Large Serving Platter.
Spread evenly with Pastry Cream. (use as much or as little as you want)
Sprinkle evenly with 1 of the Chopped Candy Bars.

Carefully invert the second Cake onto a separate plate and slide it onto the first layer.
Spread evenly with Pastry Cream.
Sprinkle evenly with remaining Chopped Candy Bar.
Refrigerate until ready to serve.

This is definitely a Best of the Best recipe!
Use your creative imagination and include it in many other dessert recipes.

My favorite Pastry Cream!

1 pint of Heavy Cream. (2 Cups)
1 pint of Vanilla Ice Cream (2 Cups), softened.
1 tsp vanilla extract
1 tsp almond extract
1 1/2 boxes of Instant French Vanilla Pudding
Combine ice cream and heavy cream in a mixer with a whisk attachment
Begin whipping on low speed.
Add vanilla and almond extract
Gradually add the pudding mix and combine well.
Refrigerate and use as needed.

Peace in the Kitchen!

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