Snickers Cake is a dessert to please a crowd. Boxed cake mix is the base for this Snickers Cake that is then soaked in caramel sauce and garnished with a whipped Snickers topping.
Are you one of those people that pins a “million” recipes on Pinterest but never finds the time to go back and actually make them? That’s totally me. Since this seems to be common among us Pinterest addicts, my friend, Cherrie, and I decided we needed to hold a Pinterest party.
What is a Pinterest party, you ask?
I guess there could be many ways to hold a Pinterest party. But, we kept it very simple at inviting other friends who love Pinterest and asked them each to bring a recipe they’ve pinned but never made. That’s it! So ten (+) ladies showed up at my door with a dish from Pinterest and we ate and chatted as women like to do.
This party served two great purposes:
1) A reason to make recipes we pinned.
2) A chance to hang out with old friends and meet new ones!
I made two recipes for the party and loved them both! I’ll share the other one soon, but wanted to start with this Snickers Cake. This cake comes from a fellow blogger friend’s collection at Plain Chicken. Stephanie put this together at the request of her husband for his birthday. While she used Devil’s Food cake mix as the base, I couldn’t find it at my store (very weird) so picked up chocolate fudge cake mix instead. I liked this variation so will keep it! I also used a friend’s homemade caramel to soak the cake, along with his dark chocolate caramel sauce to drizzle on top. Delightful!
Another change (or rather, addition) I would suggest is to chop up one more Snicker’s bar to garnish the top. Because, what is so wrong about more Snickers? 😉
This cake is at it’s best the next day, but won’t last more than three days. So, eat it up and share it with your friends. It’s rich, fabulous and worthy of anyone’s birthday!
- 1 box chocolate fudge cake mix , plus ingredients listed on box to make the cake
- 1 (12 oz) can sweetened condensed milk
- 1 (9 to 12 oz) jar caramel sauce or ice cream topping
- 1/2 cup semi-sweet chocolate chips
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 4 traditional sized Snickers bars , chopped and divided
- 1/3 cup salted roasted peanuts , chopped
- Chocolate caramel sauce (or both caramel sauce and chocolate sauce, separate)
- Prepare the cake mix as directed on the package. Bake as directed.
- As the cake is baking, blend together the sweetened condensed milk and jar of caramel sauce/topping until fully incorporated. Remove the cake from the oven and while it is still warm, poke holes in it with a fork. Pour the milk and caramel mixture over the entire surface of the cake and let seep down into the holes. Set aside and let the cake cool completely.
- Once the cake is completely cool, sprinkle the chocolate chips on top. In a cold mixing bowl, whip the heavy whipping cream, powdered sugar and vanilla extract on high speed until a whipped cream is formed with soft peaks. Using a rubber spatula, gently stir in 3/4 of the chopped Snickers. Spread the whipped topping over the cake. Sprinkle the chopped peanuts and the other 1/4 of the chopped Snickers over top, then drizzle with chocolate caramel sauce.
- Cover with foil and chill in the refrigerator for at least 4 hours, or overnight, before serving.