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OK-so I got a little teasing that I didn’t put chopped up snickers in my Snickers Cake, but once they all tasted it, the teasing immediately stopped. This is a very easy recipe, and it was an awesome cake. Even without the snickers…

This is where I found the recipe I used: http://www.plainchicken.com/2012/05/snickers-cake.html

But, I did see this recipe, and ones very similar to it, in various places.

I had read that it was best to make the cake a day ahead of time, and I was able to do that. I can assure you it was great when I served it, and stayed pretty great for a couple days after that too! The website recipe also calls for chopped nuts, but because I was serving to a group of people, and I wasn’t sure if there were any nut issues, I abstained. I would’ve liked to have added some toasted pecans, but maybe next time!

I don’t know if you can really tell from the picture, but because you poke the cake, and cover it with caramel sauce and sweetened condensed milk, the cake is VERY moist. Melt-in-your-mouth-moist!

I highly suggest this cake, and hope you all enjoy it!

Here is the recipe from the website above:

1 box devils food cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar Smucker’s hot caramel ice cream topping
1/2 cup chocolate chips
2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla
3 snickers candy bars, chopped
1/3 cup peanuts, chopped
caramel sauce
chocolate sauce
Bake cake in a 9×13-inch pan according to direction on the package.
While cake is baking, mix condensed milk and caramel topping until well blended. When the cake is done and while it’s still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake.
In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top. Chill.