Snickers Cake

I baked an absolutely scrumptious cake last weekend for our church's Fall Festival. There was an auction, and the women in the chuch baked items as part of the auction. I entered my Snickers Cake, and it brought a good amount because my husband kept the bidding going and bought it! So this year I was able to taste it myself. Oh. My Goodness! It was wonderful. I had a slice on Sunday after church. Then another slice Sunday evening. The temptation of having that cake in the house was too much. So Monday morning I took the rest of the cake to school and placed it in the teachers' lounge when no one was looking. Then at lunch I listened to the talk without letting on that I was the one who had baked the cake. Everyone was raving - and the cake was entirely gone before lunch was over. One teacher came in and said, "I've got to get a piece of this before it's gone. I've heard it to die for!"

Snickerlicious Cake

1 German chocolate cake mix

1 8 ounce hot fuge ice cream topping

1 8 ounce caramel ice cream topping

16-ounce package of Snickers candy bars (at least! I use more than that)

Follow the directions on the cake mix box to make the cake. Pour into two or three round cake pans and bake until done. Be careful not to overcook. Cool layers and remove from pans.

Chop the Snickers into small pices. The more the merrier.

Place the first layer on a cake plate. Use the hot fudge like frosting and frost the top of the layer. Cover the frosting with a thin layer of Snickers pieces. Place the next layer on top and repeat the hot fudge and Snickers. If you made three layers, repeat the process again. Trickle the remaining hot fudge and the caramel over the top and let it drip down the sides.

You can decorate with bite-size Snickers around the base of the cake. This is a delicious and decidedly rich recipe that will fully satisfy your inner chocoholic.

Snickers-licious Cake

Our church recently had our annual Fall Festival. Part of the Fall Festival is an auction. Each year one of the ladies of the church bakes a homemade blackberry cobbler that has become almost legendary in our community. At the auction it goes for $500 or more. Last year I contributed a German chocolate cake and a White Chocolate cake to the auction. I don’t recall what they brought - probably around $40 or $50. My cooking isn’t lengendary . . . yet.
This year I came up with a semi-original recipe for a Snickers cake. My niece gave me a recipe for a Snickers cake, and that’s where I started with this cake, but I made many changes. My “Snickers-licious cake” was put in the silent auction part of the Fall Festival, and it brought $50. Not bad for a newbie. Here’s the recipe.

Snickers-licious Cake

“A taste of real Snickers candy bars in every bite”

1 box German chocolate cake mix

1 12-oz. jar hot fudge ice cream topping

1 12-oz. jar caramel ice cream topping

1 cup peanuts, chopped

1 pound package Snickers candy bars

Mix cake according to directions on box. Pour ½ of batter into a 9 x 12 cake pan that has been sprayed with Pam, and bake for approx. 10-15 minutes until toothpick comes out clean.

Immediately spread ½ jar of hot fudge topping on top of hot cake (If the hot fudge topping is too thick, heat it in the microwave until it spreads easily). Sprinkle the peanuts evenly on top of the hot fudge topping. Then drizzle on ½ jar caramel topping. Pour remaining batter on top of it all and bake until done. Don’t overcook.

Spread the remaining ½ jar hot fudge topping on top of warm cake. Chop the Snickers candy into small pieces and sprinkle evenly over top of cake. The candy pieces should cover the top of the cake. Drizzle the remaining caramel topping on top. Pop the cake back into the still-warm oven for about 30 seconds to semi-melt the candy bar pieces into the other toppings.