We really need to work on becoming a society that celebrates more than just life changing, physically demanding accomplishments.
Like I understand that marathon running is having “a moment” right now, but can we talk about how much Halloween candy I can eat without getting sick?
Or the fact that I’ve binge watched all of the best shows on Netflix? Or my impressive collection of handbags? Can’t any of that that count for SOMETHING? Not all accomplishments look like muscular calves and rock hard abs, after all.
I might be squishy, but I’ve always got chocolate in my purse and I can give you the latest on the Blake Shelton/Gwen Stefani drama. And that has to count for something in this world.
For the record, I am not a fan of the Blake and Gwen romance. Doesn’t anyone stop to BREATHE after a divorce?
Do we all just run around dating all willy nilly these days? For the love, people – this isn’t HIGH SCHOOL. Take a moment to get your crap together and maybe take up a new hobby. Knitting is always useful – people love scarves! Or woodworking? There’s something to be said for a hand-carved elephant sculpture. But immediately stepping out with the Hollaback girl? Maybe not the best route to emotional stability.
Speaking of my many accomplishments, let's talk about this cake that I carefully created. It’s layers of chocolate cake with peanut butter nougat frosting, caramel, peanuts, and chocolate ganache.
If a Snickers bar’s fairy godmother visited and transformed it to a magical dessert, this would probably be it. And you don’t want to miss out on that, do you?
Of course not.
Snickers Layer Cake Recipe
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 1 cup hershey's cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 3 teaspoons pure vanilla extract
- 1 cup boiling water
Peanut Nougat Frosting:
- 1/2 stick salted butter, slightly softened
- 1/4 cup creamy peanut butter
- 1/4 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- 7 ounces marshmallow cream
- 3 cups powdered sugar
- 1 cup caramel bits, 5 ounces
- 3 tablespoons heavy cream
Poured Chocolate Frosting:
- 1/2 stick salted butter
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons milk
- 1 1/2 cups powdered sugar
- peanuts and chopped snickers bars for garnish
For the Cake:
Preheat oven to 350°F. Butter and flour three 8-inch round baking pans.
In the bowl of your mixer, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water. Pour batter into prepared pans.
Bake 20-37 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes, then remove from pans to wire racks. Cool completely.
For the Peanut Nougat Frosting:
In the bowl of your mixer, beat butter, peanut butter, whipping cream, and vanilla on medium-low speed. Add marshmallow cream and beat on medium until smooth. Slowly beat in powdered sugar until just barely mixed. Increase speed to high and beat for one minute, until fluffy.
Place one cake layer on a plate and top with half of the frosting. Top with another cake and repeat, topping with the final cake. Place in the refrigerator while you prepare caramel and chocolate.
For the Caramel:
In a microwave safe bowl, heat caramel and cream, stopping to stir every 30 seconds until smooth.
Pour over the top center of cake, spreading to the edges and letting it drip down the sides.
Place back in the refrigerator.
For the Poured Chocolate Frosting:
Melt butter in a small saucepan over medium heat. Whisk in cocoa powder and milk until mixture thickens and begins to boil.
Remove from heat and whisk in powdered sugar.
Pour over top center of cake, spreading to the edges and letting the excess drip down the sides.
Garnish with chopped candy bars and peanuts.
360 Bakeware Cake Pan
Cuisinart Stainless Steel Mixing Bowls
Cuisinart Stand Mixer
KitchenAid Stand Mixer