Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Thursday, March 29, 2012

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.

The line up. Don't know how the Crisco 
got in there since there's no Crisco in the recipe. 
Sneaky little devil.

Give the dry ingredients a quick whisk.

Then throw in the wet stuff. 
Except the water.

After the wet and dry are mixed, 
add the boiling water.

This is a thin batter. Pour it into 
your prepared 9x13 pan.

Bake it up. Allow it to cool in the 
pan for about 15 minutes then 
invert it onto a platter. Then poke 
holes all over the cake.

Then pour the caramel 
topping into the holes.

After about 10 minutes or so, 
pour the warmed hot fudge topping over the cake.

Chop up your Snickers and peanuts and...

...sprinkle them over the cake! 
Serve it up! Moist and delicious!