My cake version of the classic candy bar.
Cake
Step 1
Make 2 - 8" rounds with the chocolate cake mix.
Step 2
take out of oven and cool.
Nougat Filling
Step 1
Cream butter, shortening and marshmallow creme together.
Step 2
Add 1 tablespoon Vanilla extract and heavy cream to mixture until well incorporated,
Step 3
Mix in malted milk mix and then powdered sugar (3-4 cups) until filling is desired sweetness and consistency.
Filling the cake
Step 1
Split the 2 cake rounds evenly. (making 4 total cake rounds)
Step 2
Place 1 cake on cake board
Step 3
Using 1/2 the nougat filling, spread over cake.
Step 4
Spread 1 cup pf peanuts over the nougat filling.
Step 5
Place cake 2 layer over the nuts.
Step 6
With a pastry bag and tip, make a round ring of the canned frosting around the outsid edge.
Step 7
Fill Caramel over layer to piped frosting edges.
Step 8
At this point, put cake in refrigerator for 15 minutes to set caramel a little.
Step 9
Taking cake out of refrigerator, place cake 3 layer over caramel.
Step 10
Using remaining 1/2 of the nougat filling, spread over cake.
Step 11
Spread 1 cup pf peanuts over the nougat filling.
Step 12
Place cake 4 layer over the nuts
Step 13
With remaining frosting, crumb coat the whole cake and put in refrigerator for at least 2 hours.
Ganache
Step 1
Place 2 bags milk chocolate, 2 teaspoon vanilla extract, and 1/4 teaspoon salt, in a bowl. Bring 1 cup cream to a slow boil on stove top, then slowly pour cream over chocolate in bowl. Continue to stir until mixture is smooth.
Step 2
Taking fully refrigerated cake and putting on a wire rack, over a cake pan, pour ganache on top of cake and let it drip and cover whole cake.
Step 3
When sufficiently covered to your liking, put cake back in refrigerator to set.
Decorating
Step 1
Decorating a cake is totally up to you, always. On mine, I developed this cake for a friend obsessed with Snickers so, I just rosetted it with cut/sliced Snickers Bar pieces.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (202g) | ||
Recipe Makes: 12 Servings | ||
|
||
Calories: 885 | ||
Calories from Fat: 461 (52%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 51.2g | 68 % | |
Saturated Fat 17.9g | 90 % | |
Monounsaturated Fat 20.6g | ||
Polyunsanturated Fat 9.9g | ||
Cholesterol 70.2mg | 22 % | |
Sodium 596.2mg | 21 % | |
Potassium 452.4mg | 12 % | |
Total Carbohydrate 98.8g | 29 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 94.2g | ||
Protein 14.3g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 885
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.