Snickers Cake

I made this as a birthday cake.  It's super rich and sure to please the Snickers-lover in your life.

Yield: 2 cakes, 16 servings


  • Cake
    • 2 frozen pound cakes, 12 oz. each
    • 6 oz. semisweet chocolate chips
    • 24 tbsp butter at room temperature
    • 6-8 tbsp milk
    • 2 lbs. confectioners' sugar
    • 1 1/2 cup salted peanuts
    • 4 cups ducle de leche
  • Chocolate Coating
    • 20 oz. semisweet chocolate
    • 16 tbsp cold butter


  1. Thaw the cakes.  Trim the top to flatten.
  2. Microwave the chocolate in a bowl for 15-20 seconds at a time, stirring until smooth.
  3. In a stand mixer, combine the butter, milk, and confectioners' sugar.  Whip until smooth.  Beat in the melted chocolate and add more milk if necessary.
  4. On each cake, spread a generous layer of chocolate filling.  Place them in the freezer for 10 minutes to firm.
  5. Mix the peanuts and dulce de leche.  Spread as a layer on top of the chocolate filling.  Return to the freeze for 20-30 minutes until firm.
  6. For the chocolate coating, microwave the chocolate and butter in 15-20 second batches, stirring until smooth.
  7. Place the cakes on a wire rack.  Pour the chocolate coating over the top and let it drizzle down the sides.  Use a spatula to smooth it out over the entire cake.
  8. Store the cakes in the refrigerator until ready to serve.

Adapted from Food Network.