Thursday, December 1, 2011

Snickers Cake

 

Confession: I never did have leftover Halloween candy. I went out and bought all of it when it was 75-90% off. The weekend after Halloween, my best friend and I were in Birmingham, AL doing a little shopping and fine dining. Of course we had to go into Target, which is one of our favorite places, along with Vera Bradley and Baskin-Robbins! :) This Target had a TON of leftover Halloween candy for really cheap, so I bought a TON of it. It was good stuff too, like Reese's Peanut Butter Cups, Butterfingers, Twix, Halloween Oreos, and Snickers.

So when I was trying to decide what to do with these Snickers, I googled recipes and then I remembered a recipe for Snickers Cupcakes I saw on Kevin & Amanda. The cupcakes look insanely good and I encourage you to try the chocolate mousse that she made to fill the cupcakes. I made the mousse and put it between my cake layers, but I think that was a mistake because my cake layers slid around while I was frosting the cake. The cake is amazing. I love the addition of the pudding mix to the boxed cake mix. It really makes the cake taste homemade. And this buttercream? It's totally going to be my go-to chocolate buttercream from now till eternity.  It's wonderful. Make this now, in cupcake form, layer cake, sheet cake..doesn't matter, just make it.

*And please don't pay attention to by cake frosting skills. I tend to think this is more of a rustic look. LOL!*


Snickers Cake with Chocolate Buttercream

Cake:
1 box Devils Food Cake Mix
1 small box Jello Chocolate Fudge instant pudding mix
4 eggs
1/2 C. vegetable oil
1 C. milk
1 C. sour cream

Buttercream:
2 sticks of unsalted butter, softened
4 -6 C. powdered sugar
1/2 C. cocoa powder
1 tsp. vanilla extract
1/2 - 3/4 of a bag of mini Snickers, chopped


Preheat the oven to 350.

Grease and flour two 8-inch round cake pans and then cover bottom with parchment round. Into a large bowl, put the cake mix, pudding mix, eggs, oil, milk and sour cream and beat until combined. Divide batter evenly among the 2 cake pans. Bake for about 25-30 minutes or until a toothpick or cake tester placed in the center of the cake comes out clean. Cool in pans for around 5-10 minutes and then remove cakes from pans and cool on wire racks.

For the chocolate buttercream, in a medium bowl, beat butter until light and fluffy. Add powdered sugar, cocoa powder and vanilla extract. Beat well until all combined and is a nice spreading consistency. You may have to add a few drops of milk.

Frost cake and then place chopped Snickers on the top. Store the cake, covered, for 3 days, but it probably won't last that long.







Photobucket

8 comments:

  1. that really is decadent, it would be perfect to indulge with this cake

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  2. WOW this cake looks absolutely amazing and so sinfully delicious! Can I help you indulge?? Also feel free to stop by my blog and check out the $50 Williams-Sonoma gift card giveaway going on right now! xoxo

    ReplyDelete
  3. Shannon, this cake looks SUPER yummy, and you KNOW I know my cakes! Your buttercream recipe is very similar to mine. An all-butter butter cream is harder to work with, but it tastes SO much better!

    ReplyDelete
  4. so do you just put frosting on top of the cake?? I'm going to make it this weekend but, i'm putting frosting and bits of snickers in the middle. yum

    ReplyDelete

 
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