Wednesday, May 23, 2012

Fake-It Snickers Cake

Like Snickers? My husband does. So when I found this recipe for a faux Snickers Cake I knew it was a must try!
Trouble is, I didn't make it as soon as I saw the recipe. I know it had to have come from a magazine because it was in my notebook for recipes to try. You know, the notebooks I mentioned in the post about organizing recipes here...
So I'm not exactly what magazine I got it from. LOL It's really a great dessert to make in the summer time because you use a frozen pound cake loaf, so no baking! There are, however, several steps because you want to chill each step so if you plan that ahead, you're good to go!

Fake Snickers Cake

Frozen pound cake loaf (the recipe said 12 oz. I found a SaraLee that was 16 so that's what I used)
3 ounces semisweet chocolate, finely chopped
12 Tablespoons (1 1/2 sticks) butter, room temperature
3-4 Tablespoons milk
One 1 lb box confectioners' sugar
3/4 cup salted, roasted peanuts
2 cans dulce de leche (I found mine in with the evaporated milk cans)

For the Coating:
10 oz. semisweet chocolate, finely chopped
1 stick cold, butter, cut into pieces

1. Trim 1/2 inch off the short ends of the pound cake, then trim the dome off the top is there is one, to make it flat. Stand the cake on it's side and slide in half horizontally to make two equal sized rectangles.
2. Microwave the chocolate in 30 second intervals, stirring until melted. Beat the butter, 3 TBSP milk and the confectioners' sugar with a mixer. Beat in the melted chocolate. Add more milk IF NEEDED, to make the frosting spreadable.
3. If you want one long cake, they lay the rectangles *on a rack set on a rimmed baking sheet. Spread a little of the frosting on one short end of each cake (to act as "glue") and press together to form a long rectangle.
OR, do like I did and make two separate cakes! :-)
* 4. Spread the remaining frosting on the cake in a 1 inch thick layer, making the edges slightly higher than the center. Smooth the top and sides with an offset spatula. Freeze until firm (about 30 minutes)
5. Mix the peanuts and dulce de leche in a bowl.
6. Remove the came from freezer and spread the peanut mixture on the frosting in a flat, even layer. Freeze until the dulce de leche is firm (about 30 minutes)
7. Meanwhile, make the chocolate coating: Microwave the chocolate and butter in 30-second intervals, stirring until melted and smooth.
8 Spread the chocolate on the cake evenly over top and sides with an offset spatula. Freeze until chocolate cools slightly (6-8 minutes)
9. Now, with the chocolate slightly cooled, you can do little doo-dads on top to make it look like a snickers bar: Dip the edge of an offset spatula into the chocolate at an angle and gently pull up, repeating along the top of the cake to create a wave pattern. Chill 10 minutes before serving.

*Note: In step 4, I mentioned putting the cake onto a rack. This is to catch the chocolate that drips off. But then you have to transfer to a platter so I opted not to do that step and just put it on the platter from the start. You might need to take a little more time in pouring the chocolate to make sure you don't have a big puddle at the base, but it worked fine for me, and I didn't have more things to wash at the end! I'm just sayin'....

Well, there you go. That's it folks. I hope you'll try this and then come back and let me know how people adored you after eating it!
Enjoy!



5 comments:

  1. Wow! I'm speechless, that looks amazing. Darn me for being on a low carb diet right now! If I do try it I'll let you know...but at least it's a feast for the eyes :)

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  3. I saw a copy of this recipe in an issue of FoodNetwork Magazine back in January or February of this year. I made it for my husbands birthday in March and everyone RAVED!!!! It is time consuming, but well worth it!

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  4. Suzy So that's where I got it! LOL Now it rings a bell! Thanks for helping me out. It IS good, isn't it? My hubby loved it too.

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