Skip to main content

Snickers Cake

By Peggy

I just helped with a luncheon for our Stake R.S. conference today. Here are two things we served that were yummy.



Snickers Cake

1 chocolate cake mix
1 14 oz bag caramels
1/3 c. milk
1/2 c. butter
1 cup chocolate chips
1/2 c. nuts, chopped
1 c. shortening
1 lb. powdered sugar
1 tsp. vanilla
1 tsp. butter flavoring (you don't necessarily have to use this)
3-4 Tbsp milk
1 c. miniature chocolate chips

Mix cake according to package directions. Pour 1/2 of batter into a greased 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Melt caramels, milk and butter. Pour over baked cake. Sprinkle with chocolate chips and nuts. Spread with remaining cake batter. Bake at 250 degrees for 20 minutes. Increase oven to 300 degrees and bake an additional 10 minutes. When cool, prepare frosting; Beat together shortening, powdered sugar, vanilla and butter flavoring. Stir in enough milk to reach desired consistency. Stir in chocolate chips. Spread over cooled cake. Makes 18 servings.
Labels:

Comments

Kristen said…
You really shouldn't tempt a pregnant woman with recipes like this! I'm gonna have an 11 pound baby!!
February 7, 2010 at 10:02 PM
Peggy said…
Well, I can only handle a little piece because it is so rich.
February 8, 2010 at 7:56 AM
Jaynan said…
do you think it would be too rich with brownie mix instead of cake mix? because I prefer brownies to cake. just curious. also, is that all the instructions there are? It seems like there may be some missing. If there are, would you mind adding them to the post? (I'm really wanting to try this out haha!)
February 18, 2010 at 9:47 AM
Peggy said…
You were right Jaynee. Somehow I left out half of the instructions. I like brownies better than cake too. Give it a try. Also, I am not that wild about the frosting. I don't care for the little choco chips mixed in. I like to suck chocolate not chew it. I think I would like it better with a cream cheese frosting. Personally I have had cakes that I like better, but so many people were raving about this cake that I thought I better let you all be your own judge.
February 18, 2010 at 5:21 PM
Jaynan said…
hm, yeah it seems like you may as well use butter in the frosting instead of shortening (yuck!) and butter flavoring. But I tend to go for cream cheese frosting too (yum!). thanks for the rest of the directions :)
February 19, 2010 at 8:45 PM
Post a Comment

Popular posts from this blog

Pasta Carbonara

By
"Hmmm, two pasta recipes in a row?" you say.  You must say that because you haven't been following every post and don't already know from the previous post that I accidentally-on-purpose bought too much tortellini at the store.  While Carbonara is most often made with long, slender pasta like spaghetti, linguine, fettucine, etc.....well, I had to do something  with that tortellini!  I therefore give you use #2 for cheese tortellini you need to use up--Carbonara. Now don't get too wigged out by the fact that the sauce in this recipe is made from eggs that will  appear to not be cooked.  We don't judge based on looks around here, so I'll thank you to conform to that while using this recipe.  The eggs are tempered , which essentially means that they are not raw, but sorta look that way still.  I promise it is delicious.  But if you need the reassurance, mentally, that you aren't eating raw eggs, I give you my solemn assurance.  Now you ma...
Post a Comment
Read more

Baked Lemon Pasta

By Anonymous
Ingredients 1 pound Thin Spaghetti 4 Tablespoons Salted Butter 2 Tablespoons Olive Oil 2 cloves Garlic, Minced 1 whole Lemon, Juiced And Zested 2 cups Sour Cream ½ teaspoons Kosher Salt, Or More To Taste Plenty Of Grated Parmesan Cheese Flat-leaf Parsley, Chopped Extra Lemon Juice Preparation Instructions Preheat oven to 375 degrees. Cook spaghetti until al dente. In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat. Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish. Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.) When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan chee...
5 comments
Read more

Spinach Waffles

By
Spinach in waffles?  Gross, right? Only for people trying to lose weight, right?  WRONG.  Right? Okay, I see how thoroughly confused you are now.  And I know what you're thinking: "wait, she can see me?? Creep!"  Oh, you weren't thinking that? Weird, you should be--that IS creepy.  But I digress...we were speaking of spinach in a standard, non-spinachy food.  The thing is, it's SOOOO good you guys!  I even made regular waffles side by side to compare, and my kids (my KIDS!) said the spinach ones were better (cue jaw drop, gasp, and fake fainting spell).  Full disclosure, one (out of 6) of the kids said they were gross, but she refused to actually taste any, so we just won't pay any attention to her.  She's kind of in the middle anyway, so she's used to it.... (cue awkward, judging silence from the reader).  Even if you're kids refuse to taste them, though, you have to be a grown-up and at least try them.  Try them, you will se...
Post a Comment
Read more