Delicious

This cake should be called the Devil’s cake. Because that is exactly what it is. It will suck you in and you won’t be able to resist it’s evil chocolately goodness! My husband loves his sweets but isn’t much of a cake guy. (How did I ever marry him?!?!) Just kidding, I love my husband, so much so that I was on the hunt for the PERFECT birthday cake for him. One of his favorite candy bars is a Snickers so I knew if I could make a cake that even remotely resembled a Snickers bar, he would probably like it. I think I gained 10 pounds just making this cake because I was indulging myself while putting it together. That is part of being a good cook right? Taste everything you serve. Well I did. I tasted the cake batter, the caramel sauce, the chocolate chips, the chopped snickers, the whipped cream, etc. I was so bad, and it was soooo good! Every layer of it! If you are or have a Snickers lover in your family bake them this cake. They will love you forever, unless they are on a diet. This is a fabulous cake, not a diet cake.

Note: This cake can be made a day ahead of time and stored in the refrigerator until ready to serve.

INGREDIENTS
16.5 oz box of Duncan Hines Devil’s Food cake mix
1 c water
1/3 c vegetable oil
3 eggs
14 oz can sweetened condensed milk
12 oz jar Smucker’s Hot Caramel ice cream topping sauce
1 c chocolate chips
1 pt heavy whipping cream
1/2 c powdered sugar
1 tsp vanilla
4 Snickers candy bars, chopped
1/2 c peanuts, coarsely chopped
caramel sauce
chocolate sauce

STEPS

Preheat oven to 350º.
In a large mixing bowl beat together the cake mix, water, oil, and eggs at medium speed for 2 1/2 minutes.
Pour the cake batter into a greased 9” x 13” Pyrex.
Bake the cake for 25–30 minutes or until a toothpick comes out clean when inserted in the middle.
While the cake is baking mix together the condensed milk and jar of caramel sauce until thoroughly blended.
When the cake is done cooking, but still hot, poke 20–30 holes in the cake using a straw.
Pour the caramel sauce over the entire cake.
Allow the cake to finish cooling completely.
Sprinkle the chocolate chips over the top of the cake.
In a medium mixing bowl beat together the whipping cream, powdered sugar, and vanilla at high speed until it is nice and thick, about 3–5 minutes.
Fold the chopped Snickers into the whipped topping.
Spread the whipped topping over the top of the cake.
Sprinkle the chopped peanuts over the top and drizzle with caramel and chocolate sauce.
Place in the refrigerator until ready to serve.

Recipe adapted from Plain Chicken.

I can give you four reasons why this is the perfect dessert recipe, it is ridiculously easy to make, it looks fabulous, each person gets their own little serving, and you can make it in advance. What more do you need?!? Oh yeah, and it is absolutely delicious! Okay, so there are five reasons why you must try this recipe.

This has got to be one of the best dessert recipes I know and it only takes about five minutes to make. Not only is it incredibly quick and easy, but you probably already have the majority of the ingredients in your kitchen as well. This is perfect if you are looking for something rich and chocolaty. I think of this as a cross between grown up pudding and chocolate mousse. This recipe makes two large servings or four small. If you don’t have any individual dessert serving dishes try putting it in champagne or wine glasses for a fun twist.

Note: Whip crème can be made at the same time as the chocolate cups and stored in the refrigerator covered until you are ready to enjoy or you can make it right before serving.

DIVINE CHOCOLATE INGREDIENTS
2/3 c milk (I prefer whole)
1 egg
2 tbsp sugar
pinch of salt
1 c semisweet chocolate chips
2 tbsp Frangelico (Disaronno, Grand Marnier, and Kahlua are also delicious!)
raspberries and chocolate shavings for garnish (optional)

STEPS

Bring milk just to a boil. (You can either do this in a small saucepan over the stovetop or in the microwave.)
In a blender combine egg, sugar, salt, chocolate chips, and liqueur.
Blend using a low setting.
Carefully pour in the hot milk in a slow stream. The hot milk melts the chocolate and cooks the egg.
Blend mixture until smooth and creamy making sure there are no chocolate chips remaining, about 1 minute.
Pour into your serving dishes.
Place serving dishes in the fridge and allow to cool for a couple of hours.
When ready to serve top with your whip crème and garnish with raspberries and chocolate shavings.

WHIP CRÈME INGREDIENTS
1 c heavy whipping crème
4 tbsp powdered sugar

STEPS

Using a hand mixer beat the whipping crème and sugar together on high for 2–3 minutes or until whip crème is desired consistency. (I like mine really thick.)
Store in refrigerator until ready to use, or serve immediately if chocolate has already set.