Snickerscake Recipes

SNICKERS CAKE

Steps:

• Preheat oven to 350°.
• Mix cake mix as directed. Pour a little more than half of it in a greased 9X13 pan and bake for about 15-20 minutes until baked through. Turn the oven down to 250°.
• In a small saucepan, melt caramels, butter and milk and pour over baked mix slowly. Sprinkle with 2/3 of the chocolate chips and all of the nuts.
• Pour remaining cake batter over the top and bake for about 20 minutes. Turn the heat back up to 350°. Sprinkle the rest of the chocolate chips on top and then bake for 10 more minutes.
• This cake is really delicious warm, but if you want to slice it into nicely shaped pieces, you'll have to wait for it to cool down! And this cake is really delicious with a scoop of ice cream.

SNICKERS CAKE

Steps:

• To make the cake, line two 7-inch cake pans with a parchment paper and spray with cooking spray.
• Preheat the oven to 350°F (175°C).
• In a mixing bowl with paddle attachment, combine flour, sugar, cocoa powder, instant espresso powder, baking soda and salt. Mix on low speed for 30 seconds, or until everything is well combined.
• Add milk, eggs, oil and butter. Mix the batter just until smooth, about 15 seconds.
• Stir in vinegar and mix for another 10 seconds.
• Divide the batter into the prepared baking pans. Bake for 35 minutes, or until inserted toothpick comes out clean.
• Let cakes cool completely in the pans set on wire rack. Then carefully run a knife around the edges and invert. Wrap each cake with a plastic wrap and refrigerate until ready to use, preferably overnight. Chilled cakes are sturdier and slice much easier, but you can definitely frost the cake as soon as they cooled completely.
• To make salted caramel sauce, follow this recipe. (Note 3)
• To make peanut butter buttercream, in a mixing bowl with a paddle attachment, combine butter and peanut butter and beat on medium high heat for about 2 minutes, or until pale and fluffy. Scrape the sides and bottom of the bowl with a silicone spatula half way through.
• Add powdered sugar, vanilla extract and salt and continue beating until the frosting is nice and smooth and fluffy, about 2 more minutes.
• To make salted caramel buttercream, in a mixing bowl with a paddle attachment, combine butter and salted caramel sauce and beat on medium high heat for about 2 minutes, or until pale and fluffy. Scrape the sides and bottom of the bowl with a silicone spatula half way through.
• Add powdered sugar and continue beating until the frosting is nice and smooth and fluffy, about 2 more minutes.
• To make the ganache, heat heavy cream in microwave for 45 seconds, or until hot. Place the chopped chocolate in a bowl and pour hot cream over chocolate. Let it sit for 2 minutes, and then stir until smooth. If the chocolate isn't melted completely, microwave the mixture for 15 seconds and stir, continue until ganache is smooth and runny. (TIP: Make the ganache right before assembling the cake.)
• To assemble the cake, cut the cake layers horizontally into equal layers. Place the buttercream frostings into 2 separate piping bags fitted with plain round tips, or simply cut the ends off.
• Prepare peanuts, cake board, 4 strips of parchment paper, offset spatula and ¼ cup measuring cup or a large cookie scoop.
• Place a cake board on a turntable and smear a small amount of frosting in the middle. Place 4 parchment paper strips around the edges of the cake boards, as pictured.
• Put the first layer of the cake, pipe peanut butter buttercream frosting all over the cake and then spread it evenly with a small offset spatula.
• Pipe salted caramel buttercream frosting around the edges to create a boarder and put ¼ cup of salted caramel in the middle.
• Sprinkle some peanuts over the caramel sauce and place the next layer of cake. Repeat with the remaining layers.
• To crumb coat the cake, frost the entire cake with a thin layer of frosting and smooth it out as best as you can. Refrigerate for about 30 minutes, or until the frosting is set.
• Meanwhile, transfer remaining salted caramel sauce and ganache into squirt bottles. If they are too thick, microwave each sauce for 10-15 seconds to thin them out. Make sure they're not too hot before decorating the cake.
• Transfer a small amount of frosting into a piping bag, fitted with star tip.
• To decorate the cake, apply another layer of frosting and smooth it out nicely with an offset spatula, or a bench scraper.
• drip salted caramel sauce around the edges, followed by chocolate ganache.
• Pipe the frosting with decorated tip around the edges. Pour some chocolate ganache in the middle and sprinkle some peanuts. Top with snickers bar slices.

SNICKERS™ CANDY BAR DUMP CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large microwavable bowl, microwave 1/2 cup frosting uncovered 5 to 10 seconds or until frosting is thin. Beat in milk with whisk until blended. Stir in dry cake mix. Spread batter evenly in pan. Sprinkle chocolate chips and 1/3 cup peanuts evenly on top.
• Bake 28 to 32 minutes or until toothpick inserted in center of cake comes out almost clean. Cool completely, about 1 hour 30 minutes.
• When ready to serve, spoon and spread whipped topping evenly over top of cooled cake. Sprinkle chopped candy bars and 2 tablespoons peanuts on top. In small microwavable bowl, microwave 1/4 cup frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Using fork, drizzle warmed frosting over cake. Stored loosely covered in refrigerator.

SNICKERS CAKE

Steps:

• Bake the devil's food cake as directed on the box, in a 13 x 9" pan.
• While cake is baking, combine the sweetened condensed milk and most of the jar of caramel ice cream topping. (reserve a bit back for the topping).
• When the cake is done, remove from oven, and poke holes in it, using a fork or straw. Immediately pour the sweetened condensed milk - caramel mixture on top so it can soak into the cake.
• Cool cake completely.
• Top cake with semi sweet chocolate chips.
• In a well chilled bowl, using chilled beaters, whip the 2 cups of whipping cream, powdered sugar and the vanilla into whipped cream, about 1-3 minutes on high. Gently stir in the chopped Snickers Bar pieces. Spread over cake.
• Top with chopped peanuts.
• Drizzle top of cake with chocolate syrup and the reserved caramel syrup.
• Chill before serving, and store remaining portions in the refrigerator.

SNICKERS CAKE

Steps:

• Preheat oven to 350°F.
• Set aside 1/2 cup each of chocolate chips and walnuts.
• Make cake mix according to directions.
• Pour 1/2 of the batter into the prepared spring form pan (around 10 inches by 3)pan and bake at 350°F for 20 minutes.
• In a saucepan over medium low heat melt caramels, margarine, and milk.
• Pour this over baked cake, top with 1 cup of chocolate chips and 1/2 cup walnuts.
• Pour remaining batter over this and sprinkle top with 1/2 cup walnuts.
• Bake again at 350°F for 20-30 minutes.
• Remove from heat; cool completely and frost with milk chocolate frosting.
• Sprinkle top with the remaining 1/2 cup chocolate chips and the 1/2 cup walnuts.

SNICKERS CAKE {GOOEY CARAMEL CHOCOLATE CAKE} RECIPE

Steps:

• Mix together cake mix as directed on the box adding the eggs, water, and vegetable oil. Pour half of the batter into a greased 9x13 baking dish and bake at 350 degrees for 20 minutes.
• While it bakes, unwrap all the caramels (don't have your husband help- he will eat half of them. I am totally speaking from experience). Put the caramels, milk, and butter in a sauce pan and melt over low heat, stirring constantly until caramel is melted and smooth.
• Pour the caramel on the cake as soon as it is finished baking. Sprinkle the chocolate chips and pecans on top of the caramel. Spread the remaining half of the prepared cake mix batter on top. Bake for 20 more minutes at 350 degrees.
• If desired, serve topped with ice cream and hot fudge.

SNICKERS CAKE

Steps:

• first 4 ingredients are melted together
• put the last 2 ingredients into the saucepan and stir together.
• melt 200 grams of chocolate
• pour the mass into a baking tin (a small one)
• distribute it evenly.
• pour the melted chocolate on top.
• put in fridge to cool.

SNICKERS® CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground cookies, butter, and 1 tablespoon sugar together in a bowl until combined. Press into the bottom of a 9-inch springform pan. Top crust with 1/4 cup caramel chips and 2 tablespoons chopped peanuts.
• Mix cream cheese and 1 1/2 cups sugar together until smooth. Blend in milk. Mix in eggs 1 at a time; stir until just incorporated. Mix in sour cream, vanilla extract, and 2 tablespoons flour, using a wooden spoon, until batter is smooth.
• Chop 6 mini candy bars into small pieces; toss with 1 tablespoon flour in a bowl (to prevent sinking to bottom of cake). Stir into batter; pour into crust-lined pan.
• Bake in the preheated oven for 1 hour. Keep door closed. Turn off heat; let cake cool in the oven for at least 3 hours. Remove from oven; chill 8 hours to overnight.
• Release cake from pan; transfer to a serving plate. Decorate top edge of cake with whipped cream. Put remaining 1/4 cup caramel chips and 2 tablespoons chocolate chips in separate microwave-safe bowls; heat in the microwave until melted, about 1 minute. Drizzle melted caramel over cake; repeat with melted chocolate. Chop remaining candy bars and arrange on top of whipped cream. Sprinkle remaining 2 tablespoons peanuts on cake.