She said she didn’t know… but Jon loved Snickers. It
took me about 2 seconds to decide… I knew I had to make him this cake!
Because she needed around 40-50 servings, I actually tripled
the following recipe to make the two-tiered cake (size 6″ and 9″ tiers with a
little batter leftover for cupcakes) , but the recipe & instructions below
will be for a single, 8″ round cake (with 2 layers).
INGREDIENTS
FOR THE CAKE
- 1 (15.25 oz) Dark Chocolate Fudge Cake Mix (I use Duncan Hines)
- 1 3/4 oz. box instant chocolate pudding (add the dry pudding mix into the recipe)
- 3 large eggs
- 1/2 cup water
- 1/3 cup oil
- 1 cup (8 oz.) sour cream
- 1 cup mini chocolate chips
FOR THE CHOCOLATE BUTTERCREAM:
- 1/2 cup shortening (ie., Crisco)
- 1/2 cup (1 stick) butter, (softened)
- 3/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 4 cups sifted confectioners’ sugar (approximately 1 lb.)
- 3-4 tablespoons milk
- 1/2 cup ganache, for the ganache, use this recipe
- 1/2 cup Caramel Sauce, (or use melted caramel squares)
- 3-4 regular Snickers bars, chopped into small pieces/squares
INSTRUCTIONS
- Preheat the oven to 325°F. Prepare two 8″ pans (I use homemade Baker’s Joy). **This recipe is only for a single tier cake with (2) 8″ layers – NOT the 2 tiered cake pictured!
- In a large mixing bowl, combine the cake mix, eggs, water, oil, and sour cream and mix until well combined (do not over-mix!). Gently stir in the chocolate chips.
- Divide the batter into 2 pans and bake for 45-55 minutes, until a toothpick comes out clean. Let them cool for 10 minutes in the pans, then flip out onto a cooling rack and completely cool.
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full recipe : rosebakes.com