Chocolate candy bar cake

 
                          Chocolate Candy Bar Cake
 
 Recipe By     : 365 Great Chocolate Desserts - ISBN 0-06-016537-5
 Serving Size  : 12   Preparation Time :1:00
 Categories    : Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      C             Flour
    2      C             Sugar
      1/4  C             (+ 2 Tbs) Unsweetened Cocoa Powder
    2      Tsp           Baking Soda
      1/2  Tsp           Salt
      3/4  C             Vegetable Oil
    2      Tbsp          Vinegar
    1      Tbsp          Vanilla Extract
    1      C             Heavy Cream
    6      oz            Semisweet Chocolate Chips
    1      C             Milk Chocolate Chips
   15                    Snack-Size    Snickers Candy Bars -- cut in
 thin slices
      1/2  C             Peanuts -- chopped
 
 1. Preheat oven to 350°F. In a large bowl, mix together flour, sugar,
 cocoa, baking soda, and salt. Whisk in oil, vinegar, 1 tsp vanilla,
 and 2
 cups cold water until well blended.
 2. Pour into 2 greased 9-inch round cake pans, dividing evenly. Bake
 25 to
 28 mins, or until a cake tester inserted in center comes out clean.
 Let
 cakes cool in pans 15 to 20 mins, then unmold onto racks to cool
 completely.
 3. Meanwhile, in a 2-qt bowl, combine cream, semisweet chocolate chips
 and
 milk chocolate chips. Heat in a microwave on High 1 1/2 to 2 mins, or
 until melted and smooth when stirred. Stir in remaining 1 tsp vanilla.
 4. Remove 3/4 cup chocolate mixture and set aside to cool. While
 remaining
 mixture is still warm --- but not hot --- add Snickers pieces and stir
 until combined (some pieces will remain chunky; some will melt). Set
 aside
 to cool.
 5. When firm enough to spread, fill stacked cake layers with half of
 Snickers mixture. Spread remaining mixture evenly over top of cake.
 Frost
 sides with some of reserved 3/4 cup chocolate mixture and spread
 remaining
 chocolate mixture over top of cake. Sprinkle peanuts around top edge
 of
 cake to make a border. Refrigerate for at least 1 hour before serving.
 
 
 
 
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