- 2 boxes chocolate cake mix
- 12 oz caramel sundae topping
- Peanuts for topping
- Nougat Filling:
- 4 tblsp unsalted butter
- 1 cup granulated sugar
- ¼ cup evaporated milk
- 1½ cups marshmallow fluff
- ¼ cup creamy peanut butter
- 1 tsp vanilla extract
- 1½ cups salted peanuts, roughly chopped
- Salted Caramel Buttercream Frosting:
- ½ cup unsalted butter, at room temp
- 4 oz cream cheese, at room temp
- ¼ cup salted caramel sauce
- 2 cups powdered sugar
- Milk Chocolate Ganache:
- 8 oz milk chocolate, finely chopped
- 4 ounces (½ cup) heavy cream
If you were to ask me what I’m really good at, my answer certainly would not be cakes. But practice makes perfect, right? So I keep buying every cake tool in the world to improve my craft and each time I improve slightly. So I was looking for a dessert to make for Mother’s Day and I came across this delicious Snickers Cake. I changed the recipe slightly to make it a little quicker and easier. But if you’re a fan of the candy bar you are certainly going to be a huge fan of this cake.
Start by baking the cake according to the package instructions. You’re going to want to divide both boxes of batter between 3 9″ round cake pans that have been greased and floured. Allow them to cool completely before constructing your cake. You’re also going to want to level the tops of each cake completely for the best result when you build your cake. I have found that using a tool to do this works best.
Now to make the nougat…this is going to get sticky. Melt the butter in a saucepan over medium heat and then add in the sugar and condensed milk. Stir the mixture until the sugar dissolves and then bring to a boil. Remove the pan from the heat and add in the marshmallow fluff, peanut butter and vanilla extract and stir until well combined. Fold in the peanuts and then allow the nougat to cool to room temperature before using on the cake.
For the frosting you’ll want to beat together the butter and cream cheese on medium-high for about 5 minutes until the mixture is smooth. Pour in the caramel and beat until combined. Reduce the speed to medium-low and slowly add in the powdered sugar, making sure it is well integrated into the frosting before the next addition. Once you’ve added in all of the powdered sugar continue to beat for an additional 2-3 minutes until the frosting is light and fluffy.
So now let’s start on the cake. Start with the first layer and spread an even layer of nougat over the top. The nougat will spread out so leave about a 1″ space between the nougat and edge of the cake. Drizzle with a little bit of caramel and then place the second layer of cake on top. Repeat with the nougat and caramel and then place the final layer on top of the cake. Frost the cake with the salted caramel buttercream and then place in the refrigerator for 1 hour.
Prepare the ganache by placing the milk chocolate into a small bowl. In a saucepan over medium heat you will want to warm up the whipping cream to a slow boil. Pour the warmed cream over the chocolate and allow it to sit for 1-2 minutes. Stir the chocolate until it is smooth. Remove the cake from the refrigerator and pour the ganache into the center of the cake, allowing it to spread to the outer edge and drip down the sides. Drizzle the top of the cake with the remaining caramel and sprinkle with peanuts. Place the cake back into the refrigerator for at least and hour to set before serving.
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