 |
Chocolate Candy Bar Cake
Recipe By : 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Serving Size : 12 Preparation Time :1:00
Categories : Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 C Flour
2 C Sugar
1/4 C (+ 2 Tbs) Unsweetened Cocoa Powder
2 Tsp Baking Soda
1/2 Tsp Salt
3/4 C Vegetable Oil
2 Tbsp Vinegar
1 Tbsp Vanilla Extract
1 C Heavy Cream
6 oz Semisweet Chocolate Chips
1 C Milk Chocolate Chips
15 Snack-Size Snickers Candy Bars -- cut in
thin slices
1/2 C Peanuts -- chopped
1. Preheat oven to 350°F. In a large bowl, mix together flour, sugar,
cocoa, baking soda, and salt. Whisk in oil, vinegar, 1 tsp vanilla,
and 2
cups cold water until well blended.
2. Pour into 2 greased 9-inch round cake pans, dividing evenly. Bake
25 to
28 mins, or until a cake tester inserted in center comes out clean.
Let
cakes cool in pans 15 to 20 mins, then unmold onto racks to cool
completely.
3. Meanwhile, in a 2-qt bowl, combine cream, semisweet chocolate chips
and
milk chocolate chips. Heat in a microwave on High 1 1/2 to 2 mins, or
until melted and smooth when stirred. Stir in remaining 1 tsp vanilla.
4. Remove 3/4 cup chocolate mixture and set aside to cool. While
remaining
mixture is still warm --- but not hot --- add Snickers pieces and stir
until combined (some pieces will remain chunky; some will melt). Set
aside
to cool.
5. When firm enough to spread, fill stacked cake layers with half of
Snickers mixture. Spread remaining mixture evenly over top of cake.
Frost
sides with some of reserved 3/4 cup chocolate mixture and spread
remaining
chocolate mixture over top of cake. Sprinkle peanuts around top edge
of
cake to make a border. Refrigerate for at least 1 hour before serving.
- - - - - - - - - - - - - - - - - -
|
