Snicker Candy Bar Cake Recipes

SNICKERS CAKE RECIPE

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.

CANDY BAR CAKE

Steps:

• Assemble the cake: Trim 1/2 inch off the short ends of the pound cake, then trim the domed top to make it flat. Stand the cake on its side and slice in half horizontally to make two equal-size rectangles.
• Microwave the chocolate in 30-second intervals, stirring until melted. Beat the butter, 3 tablespoons milk and the confectioners' sugar with a mixer. Beat in the melted chocolate. Add more milk, if needed, to make the frosting spreadable.
• Lay the cake rectangles on a rack set on a rimmed baking sheet. Spread some of the frosting on one short end of each cake and press together to form a long rectangle. (You can slide a thin piece of cardboard under the cake for moving to a platter later.)
• Spread the remaining frosting on the cake in a 1-inch-thick layer, making the edges slightly higher than the center. Smooth the top and sides with an offset spatula. Freeze until firm, about 30 minutes.
• Mix the peanuts and dulce de leche in a bowl.
• Remove the cake from the freezer. Spread the peanut mixture on the frosting in a flat, even layer. Freeze until the dulce de leche is firm, about 30 minutes.
• Meanwhile, make the chocolate coating: Microwave the chocolate and butter in 30-second intervals, stirring, until melted and smooth.
• Pour the chocolate on the cake and spread it evenly over the top and sides with an offset spatula. Freeze until the chocolate cools slightly, 6 to 8 minutes.
• Starting at a short end of the cake, dip the edge of an offset spatula into the chocolate at an angle and gently pull up, repeating along the top of the cake to create a wave pattern. Chill 10 minutes before serving.

SNICKER CANDY BAR CAKE

Steps:

• Preheat oven to 350. Lightly grease 9x13 cake pan.
• Mix cake mix as directed on box.
• Pour half the batter into the pan and bake for 15 minutes.
• Remove pan from oven and distribute candy bar slices evenly over cake.
• Pour remaining batter over candy bars, making sure to cover all slices evenly.
• Return pan to oven and bake for another 30-35 minutes, or until cake tests done.
• Remove from oven and cool, then frost with your favorite chocolate frosting. Sprinkle additional chopped snicker's bars over frosting and serve at room temperature.

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.

SNICKER CANDY BAR CAKE

Steps:

• 1. Mix cake mix ingredients as directed on box. Mix until moist, then blend on low speed with mixer. Grease a cake pan of choice, i used a 9x13 pan. Bake at 350 for 32 to 37 minutes. Let cool. Spread chocolate frosting on cooled cake. Cut up snicker bar candy bars, place on top of cake. If using caramel ice cream topping, drizzle over cake.