Devil’s Food Cake

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.