Snickers Cake

February 10, 2013

WOW.

It’s been a crazy busy week over here, and during busy weeks, I turn to old favorites.  Sadly, that means nothing too new or creative came out of my kitchen this week.  BUT, to tide you over while you wait for this week’s goodness  (I’m on a STUFFED kick… stuffed peppers, tons of different ways!)  I’ve prepared the Snickers Cake recipe for you.

I’d like to say that I am someone that ALWAYS bakes from scratch, and that I have oodles of time to just sit around and mix up cakes with my nonexistent Mixer.  Not so, readers, not so. 

Instead, I tend to be a “semi homemade” baker from time to time.  Most of us are busy people and want simple solutions.  My simple solution- Start with boxed cake mix and doctor it up a bit.

Pinterest has been great for this lately!  I found this post on there…

http://tierasta.blogspot.com/2010/07/cupcake-chronicles-25-ways-to-doctor.html

and decided, it’s only cake… why not just doctor up a mix??

And so, I started with a chocolate cake mix.  Instead of the 1/2 cup of vegetable oil called for on the box, I added 1/2 cup of melted  butter.  It generally creates a moist, rich flavor.  Who doesn’t love that??  Aside from that, I followed the directions on the box, and then added 1 tbsp instant coffee.  The coffee really pairs well with the chocolate and intensifies the chocolate flavor of it all.
 ( I got THAT tip from Ina Garten!)

Anyway, mix that all up and follow the directions on the box.  I went with 2- 8 inch round cake pans.  Most round cake pans come in 9 inches these days, but my 8 inchers were my mother’s and when I bake, I like to use them and think of her.  Once I pour the batter into the 2 pans, I give them gentle tosses on the counter to work out the air bubbles.  No one likes a holey cake!

Into the oven they went, and I was onward wards creating that “nougat” type filling.  I pulled this one out of thin air, and hoped for the best with it- It worked pretty well, and was crazy easy.  My “nougat” solution for this Snickers cake?  PB and Fluff.  Yep. That’s it.  I used a ratio of 2 parts fluff to 1 part creamy peanut butter, mixed it up, and popped it in the fridge.  It created that texture that was ALMOST nougat-like without the hassle of making actual nougat which requires a candy thermometer and absolute precision.  Forget that- the last time I attempted anything with a candy thermometer, I had peppermint marshmallow mush all over my cutting board- which I threw away.  Talk about a Pinterest Fail- should have taken a picture, as I totally “Nailed It!”  Not.   

ANYWAY, the Snickers cake.  Once that bad boy comes out of the oven and cools for a bit, go ahead and even out one of your cakes to make the bottom half- basically, cut off the rounded top part of it, crumble it up and make an icecream parfait treat.  Super tasty.  Also- take your nougat filling out of the fridge, so that it has a few minutes to warm up.  It’ll spread easier for you.  (A step that I MAY have forgotten!) Once your cake is even, spread a big, thick layer of the nougat filling onto your bottom cake.  Seriously- big and thick.  This was our favorite part, and I wish I had put more of it into the cake.  Then plop the top cake onto it all and give it a little “squish” so that everything stays. 

Next, I topped it with a caramel butter cream icing.  In retrospect, I wish I had made it a bit thicker, but MAN was it tasty.  This too, took short cuts.  Judge me if you will, but… I’d like to take the time eating the cake, and not so much making it.  I just don’t usually make things that take a lot of time.  SO, for this, I took 2 jars/ tubs of premade butter cream frosting- Thanks, Duncan Hines, and added a stick of softened butter, along with half a jar of Hershey’s Caramel Ice Cream Topping.  Once it was mixed up, I popped it in the fridge to thicken up a bit. 

While it was thickening, I chopped up quite a few fun sized snickers bars.  I’d say half a bag. 
I finally iced up the cake and topped it with the chopped Snickers.  The end result- a beautiful (if not a little gravity driven) cake for my husband’s birthday. 

It was even more beautiful the next day because some of the caramel oozed out of the snickers bars and made little trails down the cake.

I will definitely make this again, but will try to modify the icing!

Until next time…Happy Eating!
J

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