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Title: Snickers Bar Cake
Categories: Cake
Yield: 1 Cake
| 3 | c | All-purpose flour |
| 2 | c | Sugar |
| 1/4 | c | PLUS 2 tbl unsweeted cocoa powder |
| 2 | ts | Baking soda |
| 1/2 | ts | ;Salt |
| 3/4 | c | Veg oil |
| 2 | tb | Vinegar |
| 1 | tb | Vanilla; divided |
| 2 | c | ;cold water |
| 1 | c | Whipping cream |
| 6 | oz | Pkg (1 cup) semisweet chocolate chips |
| 1 | c | Milk-chocolate chips |
| 15 | Snack-size Snickers candy bars; cut into thin slices | |
| 1/2 | c | Chopped peanuts |
Heat oven to 350ø. Grease 2 (9-inch) round cake pans.
In large bowl, mix flour, sugar, cocoa, soda and salt. Whisk in oil, vinegar, 2 teaspoons vanilla and 2 cups cold water, blending well. Divide batter evenly between prepared pans. Bade 25 to 28 minutes or until a toothpick inserted into center comes out clean. Let cakes cool in pans 15 to 20 minutes. Put onto racks to cool completely.
In 2-quart bowl, combine cream, semisweet chips and milk-chocolate chips and heat in a microwave oven on high 1-1/2 to 2 minutes or until melted. Stir to smooth. Stir in remaining teaspoon of vanilla. Remove 3/4 cup of the chocolate mixture and set aside to cool. While remaining mixture is still warm, add snickers pieces and stir until combined. Some will melt and others will remain chunky. Set aside to cool.
When Snickers mixture is firm enough to spread, put half on one cake layer, top with other layer, and spread the rest of Snickers mix on the top. Frost sides with reserved 3/4 cup chocolate mixture. Sprinkle peanuts on top and around top edge of cake to make a border. Refrigerate until an hour before serving.
as printed in the Houston Chronicle, Jan. 7, 98
typed and posted by teri Chesser 1-98
From: Teri Chesser Date: 01-26-98 (14:00) Occ Bbs (51) Cooking
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