SINFUL SNICKERS CAKE
Make and share this Sinful Snickers Cake recipe from Food.com.
Provided by startnover
Categories Dessert
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Prepare cake according to directions.
- Grease a 9 by 13 pan and pour in 1/2 batter .
- Bake at 350° for 20 minutes.
- Melt caramel with milk and margarine.
- Remove cake from oven and pour caramel mixture over top.
- Sprinkle with chips and nuts.
- Dot the top with remaining batter and bake 20 more minutes.
Nutrition Facts : Calories 570.2, Fat 34.3, SaturatedFat 7.3, Cholesterol 56.1, Sodium 552.8, Carbohydrate 65.8, Fiber 2.5, Sugar 44.6, Protein 7.2
SNICKERS™ CANDY BAR DUMP CAKE
Satisfy your sweet tooth with this indulgent, ultra-easy cake that calls for just seven ingredients but is loaded with everything you love about Snickers™ candy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In large microwavable bowl, microwave 1/2 cup frosting uncovered 5 to 10 seconds or until frosting is thin. Beat in milk with whisk until blended. Stir in dry cake mix. Spread batter evenly in pan. Sprinkle chocolate chips and 1/3 cup peanuts evenly on top.
- Bake 28 to 32 minutes or until toothpick inserted in center of cake comes out almost clean. Cool completely, about 1 hour 30 minutes.
- When ready to serve, spoon and spread whipped topping evenly over top of cooled cake. Sprinkle chopped candy bars and 2 tablespoons peanuts on top. In small microwavable bowl, microwave 1/4 cup frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Using fork, drizzle warmed frosting over cake. Stored loosely covered in refrigerator.
Nutrition Facts : Calories 400, Carbohydrate 60 g, Cholesterol 0 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 38 g, TransFat 0 g
SINFUL SNICKERS CHEESECAKE
This is AMAZING and only for those who like RICH and very SWEET cheesecake. I made this for my dad on Father's Day, and it took a bit of work, but it turned out amazing. I found the recipe at thepartyworks.com.
Provided by shannonA
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Prepare crust: Preheat oven to 375°F.
- Cover the bottom of a 10-inch spring-form pan tightly with aluminum foil.
- Using a food processor, finely crush all the Oreo cookies.
- Add melted butter, water and sugar to the cookie crumbs and continue using processor until the mixture is well blended.
- Turn this cookie mixture out into the spring-form pan and using your fingers, gently work the cookie mixture until the bottom of the pan is covered with about one inch up on the sides.
- Bake for only 6 or 7 minutes, no longer or the crust will be too hard.
- It is okay if the crust rises a little during the baking-- if this occurs, use the flat bottom of a glass to gently press down and set aside to cool.
- Prepare filling: Using a large bowl and an electric mixer, beat the cream cheese until it is light and fluffy.
- When cream cheese is fluffy, add in one egg and mix well.
- Add second egg and mix well.
- Add in sour cream and sugar.
- Remove electric mixture to gently fold in the Nestle' chocolate chips and chopped Snickers candy bars.
- Pour batter onto the crust and spread the mixture out from the middle to all the sides to help it bake evenly.
- Cover a cookie sheet with aluminum foil and place spring-form pan in middle and bake at 375F for about 45 minutes, or until top is light brown.
- It's ok if the middle of the cheesecake is sunk in a little.
- Transfer the cheese cake to a rack and cool while still in the spring-form pan.
- Lay a piece of plastic wrap directly on top of the cheesecake and refrigerate (still in spring-form pan) for at least four hours or more- overnight is best.
- Prepare glaze: Melt chocolate chips, butter and only 1/3 of the heavy whipping cream in a double boiler over medium heat until just at the melting stage.
- Remove from heat and stir mixture until smooth.
- (You can use a microwave for this part but ensure the bowl is microwave safe).
- While still warm, stir in remaining heavy whipping cream and mix until well blended.
- Using a sharp paring knife, run is around the edges of the spring-form pan to gently separate the cheesecake from the pan sides.
- Release the spring-form and remove from the cheesecake.
- Place cheesecake on serving dish and pour the chocolate glaze into the shallow crater.
- Sprinkle crushed peanuts or extra Snickers shavings on top.
- Refrigerate to allow the glaze to set.
SNICKERS CAKE
Make and share this Snickers Cake recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 1h
Yield 1 cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Set aside 1/2 cup each of chocolate chips and walnuts.
- Make cake mix according to directions.
- Pour 1/2 of the batter into the prepared spring form pan (around 10 inches by 3)pan and bake at 350°F for 20 minutes.
- In a saucepan over medium low heat melt caramels, margarine, and milk.
- Pour this over baked cake, top with 1 cup of chocolate chips and 1/2 cup walnuts.
- Pour remaining batter over this and sprinkle top with 1/2 cup walnuts.
- Bake again at 350°F for 20-30 minutes.
- Remove from heat; cool completely and frost with milk chocolate frosting.
- Sprinkle top with the remaining 1/2 cup chocolate chips and the 1/2 cup walnuts.
Nutrition Facts : Calories 1023.8, Fat 63.3, SaturatedFat 23.7, Cholesterol 124.1, Sodium 843.5, Carbohydrate 114.5, Fiber 5.6, Sugar 82, Protein 13.2
SNICKERS CAKE
This is a recipe I found on Facebook, posted by "Kim's Krazyness." It has a moist, almost "wet" cake layer due to the topping of caramel you pour on while it's hot. NOTE: Because it has a real whipped cream topping, be sure to to store in the refrigerator!
Provided by Cindy-in-the-Kitchen
Categories Candy
Time 1h20m
Yield 15 pieces, 15 serving(s)
Number Of Ingredients 14
Steps:
- Bake the devil's food cake as directed on the box, in a 13 x 9" pan.
- While cake is baking, combine the sweetened condensed milk and most of the jar of caramel ice cream topping. (reserve a bit back for the topping).
- When the cake is done, remove from oven, and poke holes in it, using a fork or straw. Immediately pour the sweetened condensed milk - caramel mixture on top so it can soak into the cake.
- Cool cake completely.
- Top cake with semi sweet chocolate chips.
- In a well chilled bowl, using chilled beaters, whip the 2 cups of whipping cream, powdered sugar and the vanilla into whipped cream, about 1-3 minutes on high. Gently stir in the chopped Snickers Bar pieces. Spread over cake.
- Top with chopped peanuts.
- Drizzle top of cake with chocolate syrup and the reserved caramel syrup.
- Chill before serving, and store remaining portions in the refrigerator.
Nutrition Facts : Calories 563.1, Fat 30.7, SaturatedFat 13, Cholesterol 91.4, Sodium 430.3, Carbohydrate 69.1, Fiber 1.8, Sugar 39.3, Protein 8.1
TASTEFULLY SIMPLE SNICKERS CAKE
I use a box of Tastefully Simple Classy Chocolate Pound Cake for this recipe, but any chocolate cake will work. Hope you enjoy.
Provided by The Miserable Gourm
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix butter and water into pound cake mix as directed.
- Pour into a greased 5" x 9" pan and bake in the center of a 350° oven for 40 minutes.
- Remove and let cool completely.
- While the cake is cooling, make the icing by mixing softened butter, confectioners sugar and vanilla. Add in the 1/2 C caramel sauce and stir until combined.
- Once the cake is cool, frost completely with the caramel icing.
- Scatter peanuts and chocolate chips on top.
- Drizzle the remaining 1/4 C caramel sauce over entire cake.
- Serve and enjoy!
Nutrition Facts : Calories 772.1, Fat 48, SaturatedFat 28, Cholesterol 107.1, Sodium 468.9, Carbohydrate 88.8, Fiber 1.7, Sugar 64.9, Protein 3.7
More about "sinful snickers cake recipes"
SNICKERS CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
Author Sheri CastleTotal Time 2 hrs 10 mins
- Prepare Cake Layers: Preheat oven to 350°F. Grease (with shortening) 2 9-inch round can pans. Line the bottoms of each pan with parchment paper; grease paper with cooking spray. Dust pans with flour, tapping out excess.
- Prepare the cake mix according to package directions, replacing water with whole milk and adding the vanilla. Fold in the chopped candy bars. Divide batter between prepared pans.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool cakes in pans on a wire rack 10 minutes. Remove cakes from pans and transfer to a wire rack; let cool completely, about 30 minutes.
- Prepare the Frosting: Combine dark brown sugar, butter, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently. Cook 2 minutes, stirring constantly, until the sugar dissolves and the mixture is smooth. Stir in half-and-half; return to a boil. Remove from heat and stir in vanilla. Cool 15 minutes. Gradually stir in enough powdered sugar to make a thick, spreadable frosting.
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