CANDY BAR CAKE
This is a recipe I got from the Food Network Magazine. It looked so good, I had to try it. I served it to a group of young men and they loved it. In fact, a week later they commented on how much they liked it. It does take some time, but it is worth it when everyone loves it.
Provided by Jolayne Cooper
Categories Chocolate
Time 2h
Number Of Ingredients 11
Steps:
- 1. Assemble the cake: Trim 1/2 inch off the short ends of the pound cake, then trim the domed top to make it flat. Stand the cake on its side and slice in half horizontally to make two equal-size rectangle.
- 2. Microwave the chocolate in 30 second intervals, stirring until melted. Beat the butter, 3 tablespoons milk and the confectioners' sugar with a mixer. Beat in the melted chocolate. Add more milk, if needed, to make the frosting spreadable.
- 3. Lay the cake rectangles on a rack set on a rimmed baking sheet. Spread some of the frosting on one short end of each cake and press together to form a long rectangle. (You can slide a thin piece of cardboard under the cake for moving to a platter later.)
- 4. Spread the remaining frosting on the cake in a 1-inch thick layer, making the edges slightly higher than the center. Smooth the top and sides with an offset spatula. Freeze until firm, about 30 minutes.
- 5. Mix the peanuts and dulce de leche in a bowl.
- 6. Remove the cake from the freezer. Spread the peanut mixture on the frosting in a flat, even layer. Freeze until the dulce de leche is firm, about 30 minutes.
- 7. Meanwhile, make the chocolate coating: Microwave the chocolate and butter in 30-second intervals, stirring, until melted and smooth.
- 8. Pour the chocolate on the cake and spread it evenly over the top and sides with an offset spatula. Freeze until the chocolate cools slightly, 6-8 minutes.
- 9. Starting at a short end of the cake, dip the edge of an offset spatula into the chocolate at an angle and gently pull up, repeating along the top of the cake to create a wave pattern. Chill 10 minutes before serving.
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sajjad khan
[email protected]I would have liked this cake more if the frosting wasn't so thick and sweet. I think I'll try making it again with a different frosting recipe.
Anita Lagat
[email protected]This is the best candy bar cake I've ever had. It's so moist and flavorful. I highly recommend it.
Faizan Manzoor
[email protected]I'm not a big fan of peanut butter, but I still enjoyed this cake. The chocolate flavor is really rich and decadent.
Dipesh Dipesh
[email protected]This cake is amazing! I made it for my husband's birthday and he loved it. It's the perfect combination of chocolate and peanut butter.
Emily Merritt
[email protected]I followed the recipe exactly, but my cake didn't turn out as moist as I expected. I'm not sure what I did wrong.
Henry Bell
[email protected]This cake was a little too sweet for my taste, but my kids loved it. They couldn't get enough of the chocolate and peanut butter frosting.
Summer Rhoden
[email protected]This cake is so easy to make, even for a beginner baker. I was worried it would be too sweet, but it was actually perfect. The chocolate and peanut butter flavors balance each other out nicely.
David Becker
[email protected]I've made this cake several times and it always turns out perfect. It's so moist and delicious. I love that I can use different candy bars each time to change up the flavor.
Nasir Mirza
[email protected]This candy bar cake was a hit at my party! It was so easy to make and everyone loved it. The chocolate and peanut butter combination is always a winner.