Snickers Overload Cake Recipe
- The cake:
1 box Duncan Hines Devil Food cake mix
1 large box instant chocolate pudding
1 cup oil
1 cup sour cream
1/2 cup warm water
4 eggs
1 cup mini semi sweet chocolate chips
Mix first six ingredients, stirring well, Stir in mini chocolate chips and bake at 350 degrees for 25-30 minutes.
- The nougat filling:
4 tablespoons of unsalted butter
1 cup of granulated sugar
1/4 cup of evaporated milk
1 1/2 cups of marshmallow fluff
1/4 cup of creamy peanut butter
1 teaspoon of vanilla extract
1 1/2 cups of salty peanuts, roughly chopped
Melt the butter in a medium saucepan over medium heat. Add sugar and evaporated milk, stirring until dissolved, and bring to a boil. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Remove the pan from heat and add the marshmallow fluff, peanut butter, and vanilla extract, stirring until completely smooth. Fold in the peanuts. let the nougat mixture cool to room temperature before using it in the cake. You can do this leaving it at room temperature or you can pop it into the refrigerator to speed up the process. Be sure to give a stir occasionally as it cools.
- The frosting:
2 sticks of unsalted butter; room temperature
1/2 cup of shortening
2 teaspoons of pure vanilla extract
1 1/2 pounds of powdered sugar
1/3 cup of caramel topping
1/4 teaspoon of salt
Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.
Garnish the cake how you would like.
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