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Easy No-Bake Snickers Cake!

By Eat More Chocolate Team      

April 21, 2015

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Make your favorite candy bar as a kid into a jumbo size treat!

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Directions

Start by making the frosting: Use a mixer to cream softened butter; add melted chocolate and continue to mix. Slowly add powdered sugar and sour cream. Add vanilla and beat until smooth.

Remove frozen pound cake from freezer and unwrap. Spread frosting in a thick layer on top of the pound cake, adding more frosting around the edges of the pound cake in order to create a shallow well in the center to hold the caramel.

Fill shallow well with caramel. Top with peanuts. Place in the freezer to firm up for 30 minutes.

To make the ganache, place chocolate chips and whipping cream in a small bowl and microwave for 30 second intervals until melted. Let cool until slightly thickened.

Drizzle ganache over top of the pound cake and place in the refrigerator for 20 minutes till firm. Serve at room temperature.

Ingredients

1 frozen pound cake

2 cups chocolate frosting

1/2 cup caramel sauce

1/2 cup peanuts

12 ounces semisweet chocolate chips (2 cups)

1 cup whipping cream

Chocolate Frosting:

1 cup chocolate chips, melted

1 stick butter, softened

3 cups powdered sugar

1/2 cup sour cream

1 teaspoon vanilla

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