SNICKERS CAKE
Snickers Cake made with a chocolate cake mix combined with caramel, peanuts and chocolate chips for a delicious cake recipe that tastes like a Snickers bar!
Provided by Jessica & Nellie
Categories Dessert
Number Of Ingredients 6
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 RECIPE
The only thing better than a classic chocolate layer cake is one with a boiled caramel frosting with peanuts and even more caramel in the middle. This cake will be at home on the dessert sideboard any time of the year, but it makes an especially good Halloween treat.
Provided by Sheri Castle
Categories Cakes
Time 2h10m
Yield Makes 1 cake
Number Of Ingredients 13
Steps:
- Prepare Cake Layers: Preheat oven to 350°F. Grease (with shortening) 2 9-inch round can pans. Line the bottoms of each pan with parchment paper; grease paper with cooking spray. Dust pans with flour, tapping out excess.
- Prepare the cake mix according to package directions, replacing water with whole milk and adding the vanilla. Fold in the chopped candy bars. Divide batter between prepared pans.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool cakes in pans on a wire rack 10 minutes. Remove cakes from pans and transfer to a wire rack; let cool completely, about 30 minutes.
- Prepare the Frosting: Combine dark brown sugar, butter, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently. Cook 2 minutes, stirring constantly, until the sugar dissolves and the mixture is smooth. Stir in half-and-half; return to a boil. Remove from heat and stir in vanilla. Cool 15 minutes. Gradually stir in enough powdered sugar to make a thick, spreadable frosting.
- Assemble cake: Place 1 cake layer on a serving plate; spread with frosting and sprinkle with chopped caramel candies and peanuts. Top with second cake layer; spread remaining frosting on top and sides of cake. Garnish with candy bars as desired.
TASTEFULLY SIMPLE SNICKERS CAKE
I use a box of Tastefully Simple Classy Chocolate Pound Cake for this recipe, but any chocolate cake will work. Hope you enjoy.
Provided by The Miserable Gourm
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix butter and water into pound cake mix as directed.
- Pour into a greased 5" x 9" pan and bake in the center of a 350° oven for 40 minutes.
- Remove and let cool completely.
- While the cake is cooling, make the icing by mixing softened butter, confectioners sugar and vanilla. Add in the 1/2 C caramel sauce and stir until combined.
- Once the cake is cool, frost completely with the caramel icing.
- Scatter peanuts and chocolate chips on top.
- Drizzle the remaining 1/4 C caramel sauce over entire cake.
- Serve and enjoy!
Nutrition Facts : Calories 772.1, Fat 48, SaturatedFat 28, Cholesterol 107.1, Sodium 468.9, Carbohydrate 88.8, Fiber 1.7, Sugar 64.9, Protein 3.7
SNICKERS™ CANDY BAR DUMP CAKE
Satisfy your sweet tooth with this indulgent, ultra-easy cake that calls for just seven ingredients but is loaded with everything you love about Snickers™ candy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 400, Carbohydrate 60 g, Cholesterol 0 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 38 g, TransFat 0 g
SNICKERS CAKE
crunchy and gooey at the same time. yummy.
Provided by cirre05
Time 1h
Yield Serves 8
Number Of Ingredients 0
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
Decadently rich, but oh so addictive. Combines two of my loves, candy and cheesecake.
Provided by Kara
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 12h30m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 647.2 calories, Carbohydrate 50.7 g, Cholesterol 178.6 mg, Fat 45.7 g, Fiber 0.8 g, Protein 11.8 g, SaturatedFat 26.5 g, Sodium 386.9 mg, Sugar 42.7 g
SNICKERS CAKE {GOOEY CARAMEL CHOCOLATE CAKE} RECIPE
This Snickers Cake is so gooey and full of chocolate and caramel. It has been a family favorite for years, and it's not hard to see why.
Provided by Camille Beckstrand
Categories Dessert
Time 55m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 291 kcal, Carbohydrate 32 g, Protein 4 g, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 34 mg, Sodium 265 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
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- Preheat oven to 350ºF. Butter three 9-inch round cake pans, and dust with flour, tapping out excess.
- Place all of the unwrapped caramels and heavy whipping cream in a small saucepan. Heat on low-medium heat, stirring frequently, until the caramels are completely melted and the mixture is smooth. Transfer to a small bowl or liquid measuring cup and let cool until warm. Stir in peanuts.
- Add the butter and cream cheese to the bowl of stand mixer (or use a hand held mixer). Beat together until the light and fluffy, about 4 minutes on medium speed. Add the peanut butter and vanilla, beat until there are no streaks. Add the powdered sugar and beat for another 3 minutes on medium speed until smooth and fluffy.
- Once your cakes are completely cooled, level each cake so that the top is flat with a long, thin knife or cake leveler. Using the same knife, cut each cake layer into two thinner layers. You should have six thin cake layers.
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