About this recipe:If you love Snickers bars and cake, then this is the recipe for you. This cake has no less than 8 1/4 bars of Snickers in it. A delicious cake for birthdays or any other special occasion.
4 3/4 (58g) bars Snickers® chocolate, chopped
4 tablespoons crunchy peanut butter
6 tablespoons evaporated milk
250g plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
110g butter, softened
250g caster sugar
1/2 teaspoon vanilla extract
3 1/2 (58g) bars Snickers® chocolate, chopped
2 egg yolks
250ml evaporated milk
200g caster sugar
75g desiccated coconut
75g chopped peanuts
250ml whipping cream
1 egg white
2 1/2 tablespoons icing sugar, sifted
3/4 teaspoon vanilla extract
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Preheat oven to 180 C / Gas 4. Grease and flour two 23cm round cake tins.
In the top of a double boiler, combine 4 3/4 Snickers bars, peanut butter and 6 tablespoons milk. Heat and stir until melted, stirring constantly. Let cool.
Sieve together flour, bicarbonate of soda and baking powder. Set aside.
In a large bowl, cream 110g butter and 250g sugar until light and fluffy. Add eggs and beat well. Blend in cooled Snickers bars and 1/2 teaspoon vanilla.
On low speed, add flour mixture to creamed mixture, alternating with buttermilk. Do not overmix.
Pour into prepared cake tins and bake at 180 C / Gas 4 for 30 minutes. Cool in tins on racks for 10 minutes. Turn out and finish cooling on rack.
For filling: Melt remaining Snickers bars in double boiler, then set aside. In a saucepan, combine egg yolks, 250ml evaporated milk, 200g sugar and 110g butter. Cook and stir until thick over medium heat for approximately 10 minutes. Remove from heat and blend in melted Snickers bars, coconut and peanuts. Cool, then beat vigorously with spoon.
For whipped topping: whip double cream until stiff. In a clean bowl, beat egg white until stiff. Fold egg white, icing sugar and 3/4 teaspoon vanilla.
To assemble, spread cooled filling between layers and on top of cake. Spread whipped topping on sides of cake.