CANDY BAR CAKE
Provided by Food Network Kitchen
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 9
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.
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
This is a recipe I found on Facebook, posted by "Kim's Krazyness." It has a moist, almost "wet" cake layer due to the topping of caramel you pour on while it's hot. NOTE: Because it has a real whipped cream topping, be sure to to store in the refrigerator!
Provided by Cindy-in-the-Kitchen
Categories Candy
Time 1h20m
Yield 15 pieces, 15 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 563.1, Fat 30.7, SaturatedFat 13, Cholesterol 91.4, Sodium 430.3, Carbohydrate 69.1, Fiber 1.8, Sugar 39.3, Protein 8.1
SNICKER BAR CAKE-ANNETTE'S
Who doesn't love a Snickers Candy bar? Who doesn't love cake? Now you can have the best of both worlds! This cake is delicious and different enough that it really is a special treat when you make it for someone for their birthday or take it to an event. Chocolate and caramel together is a treat any day of the week. Recipe is my...
Provided by Annette W.
Categories Chocolate
Time 50m
Number Of Ingredients 8
Steps:
- 1. Mix cake according to directions on box.
- 2. Pour half of the batter into a greased 9x13 cake pan. Bake for 20 minutes at 300°F.
- 3. Melt caramels, margarine and milk in double broiler.
- 4. When cake is cooled, pour caramel mixture over it and sprinkle with chocolate chips and peanuts. Spoon remainder of cake batter on top.
- 5. Bake for 20 minutes at 250°F and then 10 more minutes at 350°F.
- 6. Cool completely and top with cool whip and chopped up Snickers Bar. Enjoy!
- 7. ****I have made this cake and not put the cool whip or Snickers bar on top and I have also made it and just put cool whip and no Snickers bar. It's up to you and what you're in the mood for.****
SNICKER CANDY BAR CAKE
I got this recipe from a JAP member and i made it tonight, and it is soo yummy. My family loves it too. I didn't have the caramel ice cream topping, but i topped my piece with redi whip, oh soo good. Thank you.
Provided by Eve Peterson
Categories Chocolate
Number Of Ingredients 4
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.
SNICKERDOODLE CAKE I
Sugar and cinnamon topping. Like the famous cookie, only BIGGER!
Provided by KATEE2
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a medium bowl, sift together flour, baking powder and salt. Set aside.
- In a large bowl, cream shortening and 2 cups sugar until fluffy. Add eggs one at a time, mixing well with each addition. Alternately add milk and flour mixture in three stages, mixing well with each addition.
- In a small bowl, mix 3 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle this mixture evenly over cake.
- Pour into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until done.
Nutrition Facts : Calories 167.2 calories, Carbohydrate 28.9 g, Cholesterol 16.3 mg, Fat 5 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 1.3 g, Sodium 99.4 mg, Sugar 18.8 g
SNICKER CANDY BAR CAKE
A little different from other Snicker's cakes posted here. This is one of my most requested recipes. It's very rich and very yummy.
Provided by Dragonfly AZ
Categories Dessert
Time 1h15m
Yield 12-15 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 364.8, Fat 18.5, SaturatedFat 4.4, Cholesterol 56.2, Sodium 423, Carbohydrate 46.5, Fiber 1.6, Sugar 28.2, Protein 6.2
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.
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
SNICKERDOODLE BARS
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h45m
Yield about 16 bars
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking pan with nonstick spray and line with parchment, leaving a 2-inch overhang on the long sides for lifting out the finished bars.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), cream the butter with 1 cup of the granulated sugar and all of the brown sugar until light and fluffy, 4 to 5 minutes.
- Scrape the bowl well with a rubber spatula, then add the eggs one at a time and mix on medium speed after each addition until well combined. Beat in the vanilla.
- Add the flour, baking powder and salt and pulse until they start to combine, then scrape the bowl well and mix on low speed until the dough is uniformly combined.
- Scoop the dough into the prepared pan and press into an even layer. Stir the remaining 1/4 cup granulated sugar with the cinnamon in a small bowl. Sprinkle the cinnamon sugar evenly over the bars.
- Bake until the edges are golden and the center is set, 25 to 30 minutes.
- Let cool completely in the pan, then run a small spatula around the edge. Use the parchment overhang to carefully lift the bars out of the pan. Cut into 16 equal bars.
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- Once baked poke holes over entire top of cake with the small round handle of a wooden spoon.
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