INGREDINTS:
-
1 package chocolate fudge cake mix
-
1 sm package instant chocolate pudding mix
-
4 eggs
-
1 cup sour cream
-
3/4 cup water
-
1/4 cup canola oil
-
4 ounces semisweet chocolate, melted
FROSTING:
-
1 1/2 cups soft butter
-
2 cups creamy peanut butter
-
4 1/2 cups powdered sugar
-
3/4 cup heavy cream
-
1/4 tsp salt
GARNISHES:
-
Mini Snickers; 7 whole, 10 chopped
-
1/2 cup chopped peanuts
-
Soft Caramel sauce
-
Chocolate Ganache
-
Caramel Sauce:
-
6 oz caramels, unwrapped
-
1/3 c heavy cream
-
Ganache:
-
2 ounces semisweet chocolate, chopped
-
1/4 cup heavy whipping cream
DIRECTIONS:
-
Beat together on medium for 2 minutes. Transfer to two 8-in. round baking pans lined with parchment paper. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
-
FROSTING:
-
Beat together on high speed 5 minutes, until very fluffy, SLOWLY adding powdered sugar and drizzling in cream last .
-
Caramel Sauce:
-
Heat on low just until melty, whisk until smooth
-
Ganache:
-
Heat on low just until melty, whisk until smooth
-
ASSEMBLY:
-
Frost bottom layer and bottom of top layer but keep them separate. (Put the bottom layer on the cake plate you’re using and flip top layer upside down on a separate plate and frost ONLY the bottom of it.)
-
Drizzle some of the carmel & ganache, and sprinkle 1/2 of the peanuts, and 1/2 of the chopped Snickers on the top of the bottom layer, but don’t get any on the sides. Turn top layer right-side-up and place on top of bottom layer so that the filling is between two layers of frosting. Frost cake generously and smooth the top and sides as much as possible. Drizzle more caramel & ganache over the top and off the sides of the frosted cake. Sprinkle with chopped peanuts & chopped Snickers. Pipe 6 tufts of frosting around the edges and one more in the middle. Top each with a whole mini Snickers bar.