i like to think that i have a mean poker face.
A poker face gained through years of gambling leftover halloween candy. We sat in a circle on the hardwood floors in the kitchen, our candy piled in front of each of us. Our eyes shifted between each other, gauging at each moment just how much that Reese’s cup or Snickers bar was worth in the other person’s eyes. An eight-year-old standoff… as hardcore as they come.
yeeeeaaaaaa.
Snickers Cake
This snickers cake is next level, because it has ACTUAL snickers bars in the filling. Melted down snickers and butter and goodness paired with chocolate cake and chocolate buttercream = tasty snickers cake. When you’re melting down the snickers, the chocolate and caramel will melt first. Be patient while the nougat is melting. It’ll get softer and softer, but will kind of congeal in a pile in the middle of the butter. (Appetizing, isn’t it? Stick with me. The snickers cake is worth it.) Just be patient and use a spatula to keep smushing down the nougat and give it a vigorous stir. (Careful, there, though. I threw butter on the microwave AND my favorite ninja turtle pjs.) It won’t be perfectly melted, but it’ll get close.
And. ya know. It’s not a snickers cake without more snickers on top. 🙂
mikaela | wyldflour
2-layer 9-inch Cake
40 minPrep Time
25 minCook Time
1 hr, 5 Total Time
Ingredients
- 2 cups + 2 Tablespoons all-purpose flour
- 1/4 cup shortening
- 1 3/4 cups white granulated sugar
- 3/4 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1/2 cup canola or vegetable oil
- 3 eggs
- 1 1/3 cups water
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 cup unsalted butter
- 3/4 cup cocoa powder
- 2 teaspoons vanilla extract
- 1 Tablespoon light corn syrup
- 3 1/4 cups powdered sugar
- 1/4 teaspoon salt
- 2 Tablespoons water
- 1 cup unsalted butter
- Enough snickers candy to equal ~7.5 ounces (4 full-size snickers bars)
- 1/2 teaspoon vanilla
- 3 cups powdered confectioner's sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit. (Low altitude: 325 degrees.) Butter two 9-inch cake pans liberally and set aside. Add flour, shortening, and sugar to a food processor and pulse until pea-sized cornmeal-like mixture forms. Dump into a large mixing bowl. Stir in cocoa, baking powder, baking soda, and salt.
- Add oil, eggs, and water to cocoa mixture. Beat mixture on lowest speed for 30 seconds until all ingredients are moistened. Beat mixture on medium speed for 2 minutes.
- Divide batter between two cake pans and bake for 23-25 minutes (low altitude: 28-30 minutes) or until inserted toothpick comes out clean. Turn cakes out onto a cooling rack as soon as possible and allow cakes to cool completely.
- Make the snickers filling! Chop the snickers bars into bite-size pieces and add to a medium-sized saucepan with half of the butter (1 stick). Melt over medium-low heat. Use a spatula to smash the melting nougat and give it a few quick stirs to get it to break up into the melty mixture. Remove from heat and set aside. Beat remaining butter (1 stick) in a mixing bowl until fluffy. Beat in vanilla. Slowly beat in melted snickers/butter mixture. Beat in powdered sugar, 1 cup at a time, and set aside until the filling sets up. (It should become a thicker, spreadable consistency.)
- Make the frosting! Add butter, cocoa, vanilla, corn syrup, and salt to mixing bowl and beat until mixed. Add powdered sugar 1 cup at a time and beat until fully incorporated. Mix in 1-2 Tablespoons of water until you get your desired spreading consistency.
- Assemble! Level the cakes, if necessary. Spread snickers filling evenly over the first layer and top with the second layer of cake. Use frosting to cover the top and the sides of the cake and serve! This cake may be stored on the kitchen counter, in a cake dish, for up to 3 days.
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