Wednesday, July 18, 2012


Snicker Cake  

Bring to boil:
          1/2 cup  butter
          ½ cup crunchy peanut butter
          4 heaping TB cocoa powder
          1 cup water
Add and stir until dissolved:
          2 cups sugar
Mix together:
          2 cups flour
          1 tsp  baking soda
In a large bowl mix dry with wet ingredients, then add:
          ½ cup buttermilk or sour cream
          2 eggs
          1 tsp vanilla
Bake at 350 degrees for 20 to 25 minutes in prepared  3 round 8" or 2 round 9” pans.  Cool 10 minutes and remove from pans.  Let cakes cool completely.

Beat on high:
½ cup creamy peanut butter
1 tsp vanilla
Gradually add in:
 2 cups powdered sugar
If not spreadable, add milk gradually until a thick glaze consistency.  Spread between layers.

Beat on high:
          1 cup caramel syrup
          ½ tsp vanilla
Gradually add until pea like dough:
          3 to 4 cups powdered sugar
Blend in until whipped consistency:
          Milk, by the TB
Spread of very top of cake

Bring to simmer:
          1/2 stick butter
          3 to TB  milk
          4 TB cocoa powder
Add and stir until smooth:
          1/2 pound powdered sugar (about 2 cups)
          1/2 tsp vanilla
Pour over cake.   Top with chocolate whipped cream, caramel syrup, and peanuts.

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