SNICKERS CAKE
SNICKERS CAKE
This is a recipe I found on Facebook, posted by "Kim's Krazyness." It has a moist, almost "wet" cake layer due to the topping of caramel you pour on while it's hot. NOTE: Because it has a real whipped cream topping, be sure to to store in the refrigerator!
Recipe From food.com
Provided by Cindy-in-the-Kitchen
Time 1h20m
Yield 15 pieces, 15 serving(s)
Categories Candy
Steps:
- Bake the devil's food cake as directed on the box, in a 13 x 9" pan.
- While cake is baking, combine the sweetened condensed milk and most of the jar of caramel ice cream topping. (reserve a bit back for the topping).
- When the cake is done, remove from oven, and poke holes in it, using a fork or straw. Immediately pour the sweetened condensed milk - caramel mixture on top so it can soak into the cake.
- Cool cake completely.
- Top cake with semi sweet chocolate chips.
- In a well chilled bowl, using chilled beaters, whip the 2 cups of whipping cream, powdered sugar and the vanilla into whipped cream, about 1-3 minutes on high. Gently stir in the chopped Snickers Bar pieces. Spread over cake.
- Top with chopped peanuts.
- Drizzle top of cake with chocolate syrup and the reserved caramel syrup.
- Chill before serving, and store remaining portions in the refrigerator.
Number Of Ingredients: 14
Ingredients:
- 1 (16 1/2 ounce) box devil's food cake mix
- 3 eggs (or as called for by your cake mix)
- 1/3 cup oil (or as called for by your cake mix)
- 1 1/3 cups water (or as called for by your cake mix)
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) jar caramel ice cream topping
- 2 cups whipping cream
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 3 Snickers candy bars, chopped
- 1/3 cup peanuts, chopped
- chocolate syrup
- caramel ice cream topping
SINFUL SNICKERS CAKE
Make and share this Sinful Snickers Cake recipe from Food.com.
Recipe From food.com
Provided by startnover
Time 50m
Yield 12-16 serving(s)
Categories Dessert
Steps:
- Prepare cake according to directions.
- Grease a 9 by 13 pan and pour in 1/2 batter .
- Bake at 350° for 20 minutes.
- Melt caramel with milk and margarine.
- Remove cake from oven and pour caramel mixture over top.
- Sprinkle with chips and nuts.
- Dot the top with remaining batter and bake 20 more minutes.
Number Of Ingredients: 9
Ingredients:
- 1 (18 1/2 ounce) devil's food cake mix
- 3 eggs (or as called for by your cake mix)
- 1/3 cup oil (or as called for by your cake mix)
- 1 1/3 cups water (or as called for by your cake mix)
- 1 (14 ounce) package caramels
- 1/2 cup margarine
- 1/3 cup milk or 1/3 cup cream
- 3/4 cup chocolate chips
- 1 cup chopped pecans
SNICKERS™ CANDY BAR DUMP CAKE
Satisfy your sweet tooth with this indulgent, ultra-easy cake that calls for just seven ingredients but is loaded with everything you love about Snickers™ candy.
Recipe From bettycrocker.com
Provided by By Betty Crocker Kitchens
Time 2h25m
Yield 12
Categories Dessert
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In large microwavable bowl, microwave 1/2 cup frosting uncovered 5 to 10 seconds or until frosting is thin. Beat in milk with whisk until blended. Stir in dry cake mix. Spread batter evenly in pan. Sprinkle chocolate chips and 1/3 cup peanuts evenly on top.
- Bake 28 to 32 minutes or until toothpick inserted in center of cake comes out almost clean. Cool completely, about 1 hour 30 minutes.
- When ready to serve, spoon and spread whipped topping evenly over top of cooled cake. Sprinkle chopped candy bars and 2 tablespoons peanuts on top. In small microwavable bowl, microwave 1/4 cup frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Using fork, drizzle warmed frosting over cake. Stored loosely covered in refrigerator.
Number Of Ingredients: 9
Ingredients:
- 1/2 cup Betty Crocker™ Rich & Creamy chocolate frosting
- 1 1/2 cups milk
- 1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
- 1/2 cup semisweet chocolate chips
- 1/3 cup finely chopped cocktail peanuts
- 1 container (8 oz) Cool Whip frozen whipped topping, thawed
- 3 bars (1.86 oz each) Snickers™ candy bar, unwrapped, chopped (about 1 cup)
- 2 tablespoons finely chopped cocktail peanuts
- 1/4 cup Betty Crocker™ Rich & Creamy chocolate frosting
SNICKERS CAKE
Someone posted this recipe on Facebook. It looks so yummy, I wanted to share!
Recipe From justapinch.com
Provided by Jean Scott
Categories Cakes
Steps:
- 1. Bake cake in a 9x13-inch pan according to direction on the package.
- 2. While cake is baking, mix condensed milk and hot caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake.
- 3. In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top. Chill.
Number Of Ingredients: 11
Ingredients:
- 1 box box devils food cake mix, plus ingredients to make the cake
- 1 can(s) can sweetened condensed milk
- 1 jar(s) jar smucker's hot caramel ice cream topping
- 1/2 c cup chocolate chips
- 2 c heavy whipping cream
- 1/2 c powdered sugar
- 1 tsp vanilla
- 3 snickers candy bars, chopped
- 1/3 c peanuts, chopped
- caramel sauce
- chocolate sauce
SNICKERS® CHEESECAKE
Decadently rich, but oh so addictive. Combines two of my loves, candy and cheesecake.
Recipe From allrecipes.com
Provided by Kara
Time 12h30m
Yield 12
Categories Dessert Recipes,Cakes,Cheesecake Recipes,Chocolate Cheesecake Recipes
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix ground cookies, butter, and 1 tablespoon sugar together in a bowl until combined. Press into the bottom of a 9-inch springform pan. Top crust with 1/4 cup caramel chips and 2 tablespoons chopped peanuts.
- Mix cream cheese and 1 1/2 cups sugar together until smooth. Blend in milk. Mix in eggs 1 at a time; stir until just incorporated. Mix in sour cream, vanilla extract, and 2 tablespoons flour, using a wooden spoon, until batter is smooth.
- Chop 6 mini candy bars into small pieces; toss with 1 tablespoon flour in a bowl (to prevent sinking to bottom of cake). Stir into batter; pour into crust-lined pan.
- Bake in the preheated oven for 1 hour. Keep door closed. Turn off heat; let cake cool in the oven for at least 3 hours. Remove from oven; chill 8 hours to overnight.
- Release cake from pan; transfer to a serving plate. Decorate top edge of cake with whipped cream. Put remaining 1/4 cup caramel chips and 2 tablespoons chocolate chips in separate microwave-safe bowls; heat in the microwave until melted, about 1 minute. Drizzle melted caramel over cake; repeat with melted chocolate. Chop remaining candy bars and arrange on top of whipped cream. Sprinkle remaining 2 tablespoons peanuts on cake.
Number Of Ingredients: 15
Ingredients:
- 20 chocolate wafer cookies, finely ground
- ¼ cup butter
- 1 tablespoon white sugar
- ½ cup caramel chips, divided
- ¼ cup chopped peanuts, divided
- 4 (8 ounce) packages cream cheese
- 1 ½ cups white sugar
- ¾ cup milk
- 4 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 3 tablespoons all-purpose flour, divided
- 16 mini chocolate-coated caramel-peanut nougat candy bars (such as Snickers®), divided
- 1 (7 ounce) can whipped cream
- ¼ cup chocolate chips
