This cake is so easy.
Everything goes into the bowl, mix it up....done! What you end up with
is fantastical! Moist, chocolatey, candy bar goodness in every bite. A
little goes a long way so this cake works well for a large crowd. I've
said it before and I'll say it again....cold cake is the bomb! Maybe
that's one reason I love it so much...because you need to let it chill
for a few hours before digging in....if you can wait that long.
Snicker Bar Cake
2 cups Flour
2 cups Sugar
3/4 cup cocoa
2 teaspoons baking soda
2 eggs
1 teaspoon salt
1 cup buttermilk
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 cup boiling water
2 2-ounce Snicker Bars - chopped
1/3 cup peanuts – rough chopped
1 cup caramel topping - warmed
1 16-ounce jar hot fudge ice cream topping
Preheat oven to 300 degrees. (Low and slow is the name of the game here.) Spray a 9x13 inch pan with cooking spray then line then bottom with parchment paper.
Place all the ingredients, except the cup of boiling water, into a mixing bowl.
Mix at medium speed for about 1 minute. Then add the cup of boiling water. Continue to mix until all ingredients are blended and smooth.
Pour batter into the prepared pan. Batter will be thin.
Bake for 1 hour until toothpick inserted comes out clean. An additional 5 or 10 minutes might be needed, depending on your oven.
Allow the cake to cool for 10 minutes in the pan then invert onto a large platter.
With the end of a wooden spoon, poke holes all over the cake. Pour the warmed caramel sauce over the cake.
Warm the hot fudge topping a little bit to make it spreadable and spread over the cake, letting it run over the sides.
Sprinkle with peanuts and chopped Snicker bars.
Place in fridge for several hours.
Snicker Bar Cake
2 cups Flour
2 cups Sugar
3/4 cup cocoa
2 teaspoons baking soda
2 eggs
1 teaspoon salt
1 cup buttermilk
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 cup boiling water
2 2-ounce Snicker Bars - chopped
1/3 cup peanuts – rough chopped
1 cup caramel topping - warmed
1 16-ounce jar hot fudge ice cream topping
Preheat oven to 300 degrees. (Low and slow is the name of the game here.) Spray a 9x13 inch pan with cooking spray then line then bottom with parchment paper.
Place all the ingredients, except the cup of boiling water, into a mixing bowl.
Mix at medium speed for about 1 minute. Then add the cup of boiling water. Continue to mix until all ingredients are blended and smooth.
Pour batter into the prepared pan. Batter will be thin.
Bake for 1 hour until toothpick inserted comes out clean. An additional 5 or 10 minutes might be needed, depending on your oven.
Allow the cake to cool for 10 minutes in the pan then invert onto a large platter.
With the end of a wooden spoon, poke holes all over the cake. Pour the warmed caramel sauce over the cake.
Warm the hot fudge topping a little bit to make it spreadable and spread over the cake, letting it run over the sides.
Sprinkle with peanuts and chopped Snicker bars.
Place in fridge for several hours.
