Snickers Chocolate Cake

By rmulleni

Ingredients

• For Chocolate Caramel Frosting:
• /4 cup butter, softened at room temperature
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 1 1/2 cups white granulated sugar
• 1 1/3 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 3/4 cup unsweetened dark chocolate cocoa powder
• 1/8 teaspoon salt
• 14 ounces dulce de leche (thick caramel sauce)
• 1 pound, 4 sticks, butter; softened at room temperature
• 1/2 cup dark chocolate cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• For Filling:
• approximately 3/4 cup marshmallow cream
• 3/4 cup salted peanuts
• 1/2 cup thick caramel sauce
• chopped Snickers bar for garnish

Details

Preparation time 30mins
Cooking time 60mins
Adapted from tatyanaseverydayfood.com

Preparation

Step 1

1. Preheat oven to 350F. Butter and flour 2, 8-inch cake pans; set aside. Place butter, sugar, eggs and vanilla into mixer bowl and whisk until light and fluffy. Sift together flour, cocoa powder, salt and baking powder. Add to creamed mixture, alternating with milk, just enough to combine.
2. Divide batter evenly between the two prepared cake pans. Bake in preheated oven for 30 to 35 minutes until done; check center with a toothpick. Remove from oven and turn cakes over onto cooling racks. When cakes are completely cooled, use a long knife to even off the top of each layer.
3. For Frosting: Cream together butter and dulce de leche in mixer bowl until light and fluffy. Add cocoa powder and vanilla.
4. Mix together caramel sauce and salted peanuts and set aside.
5. To assemble cake: spread a generous amount of frosting onto one cake layer, then top with marshmallow cream. Pipe a barrier ring of frosting around the cake layer, then fill it with the prepared caramel and peanut mixture. Top with second cake layer; do an initial crumb coat all over cake and refrigerate for 30 minutes. Remove cake, frost with final frosting layer and garnish with chopped snickers bar.