SNICKER CAKE

Snicker Cake  

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.

Filling:

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.

Topping:

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

Icing:

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.