As my husband was preparing to leave for work Friday morning, which was his birthday, and we were all saying good-bye, someone asked, “Hey, what kind of birthday cake are you having?” A perfectly reasonable question to ask a person on their birthday, unless their wife forgot about the cake!
We were going out for his birthday that evening, which is Birthday Tradition #1, the “at home” meal of his choice was planned for Monday night -Birthday Tradition #2, the kids and I had already taken care of the gift - BirthdayTradition #4, but I totally forgot about a cake…Tradition #3. I was glad someone thought to ask. Often, he chooses Italian Cream Cake or sometimes German Chocolate, both of which I make from scratch, but this year he asked for Snicker Cake. It’s one of the easiest and best cakes! Even though it uses simple ingredients I usually have at home, this time I didn’t, but I was going to the grocery store anyway, so it worked out fine.
This cake is called Snicker Cake because it has a layer of caramel and peanuts between the layers of a traditional chocolate cake with chocolate icing. We’ve served this to family and friends as well as taken it to pot lucks. Everywhere it’s gone it has been a huge success.
Here’s the Recipe:
(printable recipe card below)
1 box chocolate cake mix and whatever the mix calls for (eggs, oil, water…)
14 oz caramel squares – *you may have to buy 2 bags, depending on the brand you find
1/3 cup evaporated milk
1 stick butter
1 cup peanuts (I use salted)
1 cup chocolate chips
1 can chocolate frosting
Preheat oven to 350 degrees
Spray a 9×12 pan with cooking spray
Prepare cake mix according to box directions
In prepared pan, place about half the batter and bake for 20 minutes
While bottom layer is baking, unwrap caramels and place in top of double boiler
I highly recommend getting help unwrapping all those pieces of caramel or it may not be ready when you need it. Also, a good reason to get 2 bags, in case they don’t all make it into the pan.
Add butter and evaporated milk to double boiler
Over medium-high heat, melt ingredients and stir until smooth
After 20 minutes, remove cake from oven
Pour caramel mixture on top of cake
Top caramel with peanuts and chocolate chips
Carefully top with remaining cake batter
Bake 25-30 minutes until top layer is done
Cool completely and top with chocolate icing
My husband likes his with homemade vanilla ice cream
Possibly the best “box” cake mix you”ll ever make!
- 1 box chocolate cake mix and whatever the mix calls for (eggs, oil, water...)
- 14 oz caramel squares
- 1/3 cup evaporated milk
- 1 stick butter
- 1 cup peanuts (I use salted)
- 1 cup chocolate chips
- 1 can chocolate frosting
- Preheat oven to 350 degrees
- Prepare a 9x13 pan by spraying with cooking spray
- Mix cake according to directions
- Pour half the batter into prepared pan and bake for 20 minutes
- While cake is baking place unwrapped caramels, milk and butter in top of double boiler
- Heat over med-high heat until ingredients are melted and smooth
- After 20 minutes remove cake from oven and pour caramel mixture over
- Top with peanuts and chocolate chips
- Cover with remaining cake batter
- Bake for 25-30 minutes until top layer is done
- Cool completely and ice with prepared frosting or your favorite homemade frosting
- Two bags of caramel may be needed. The standard size used to be 14 oz but now it's only 11 oz so make sure you check the bag.
- Unwrapping the caramels takes longer than you may realize. It may be a good idea to get help or unwrap them before starting.
- I have used unsalted or dry roasted peanuts but we prefer salted.
- The bottom layer will look completely done after 20 minutes, and it probably is, but don't be concerned about putting it back into the oven...it doesn't burn.
This post linked with Mom’s Test Kitchen , Pam’s Party & Practical Tips, The Wondering Brain, Just Us Four, Love Bakes Good Cakes, Life as Mumma Walker and A Dose of Paige, Delish #9
This post can be seen on Petitchef