Snickers Birthday Cake Single Layer
Chocolate cake and snickers are such a classic and tasty combination.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
- 1 cup butter softened
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Chocolate Frosting recipe follows
- Whipped cream for topping, optional
- 8 oz jar of peanuts I used salt free, optional
- 1/4 cup butter
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons buttermilk
- 2 cups confectioners' sugar
- 6 2.07-ounce snickers candy bars cut into 1/2-inch pieces
Preheat oven to 350 degrees F. Line 9-inch baking pan with heavy-duty aluminum foil.
In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla extract.
In a small bowl, combine flour, cocoa, baking powder, and salt. Gradually add to butter mixture, beating until combined. Spoon batter into prepared pan.
Bake for 22 minutes or until a wooden pick inserted in center comes out clean. Spread chocolate frosting over hot cake. Let cool completely. Cut into squares and serve with whipped cream, if desired.
In a medium saucepan, melt butter over medium-low heat. Add cocoa, buttermilk and 1 cup confectioners' sugar. Stir in candy bars and allow to melt. Stir in remaining confectioners' sugar and immediately spread over hot cake.
*Spread cool whip into top center of cake. Then you can frost the chocolate thicker.
*Pipe a ribbon of frosting areound base and top of cake for decoration.
*Press peanuts into frosting along the side of the cake if desired. They give that salty sweet flavor that is so good!
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Serving: 1g | Calories: 400kcal | Carbohydrates: 50g | Protein: 2g | Fat: 20g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Potassium: 0mg | Fiber: 2g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg