Hungree Girl: Chocolate Peanut Butter "Snickers" Cake

Okay even I know I crossed the line on this one. In fact I went so far, I can't even see the line. Oops? For Stephanie's birthday, how could I not make a cake inspired by her Snicker's obsession? Well I couldn't, so that's just what I did. Using the chocolate-peanut-caramel candy as inspiration, I set forth to create a cake that would capture the infamous combo in every bite. Layers of chocolate cake are sandwiched between fluffy smears of peanut butter frosting. The whole cake gets a hearty coating of the pb frosting and then gets an insanely heavy drizzle of melted chocolate and caramel. When you look up sinful in the dictionary, a picture of this cake is showed as the definition. After I finished decorating it I couldn't look away. I stared and stared. I mean LOOK at it, how can you not? Its every good dream I've ever had mixed together and served on a plate. If you don't have time, no need to go homemade on the cakes, dressing them up with the fix-ins does them enough justice. If snickers aint yo style, pick your favorite candy bar and try this yourself. But then again, who doesn't love snickers...?HAPPY birthday to my baby steph!

Chocolate Peanut Butter "Snickers Cake"

Ingredients

5 eggs

1/2 cup sugar

1 1/2 stick melted butter

2 cup 60% bittersweet chocolate chips

1 tsp vanilla

3 tbs cocoa powder

1 1/2 cups flour

1/2 tsp baking powder

a pinch of salt

1/4 cup milk

Peanut Butter Frosting

2 sticks butter, softened

8 oz cream cheese

1 jar skippy cup powdered sugar

3 tbs heavy cream

4 1/2 cups powdered sugar

To top:

1 cup chocolate chips, melted in microwave for two 30 second intervals, stir after first

1 cup caramel sauce

Recipe: Preheat the oven to 350 degrees. Whisk the eggs and sugar together. Whisk in the butter. Melt the chocolate over a double boiler (or in the microwave) until smooth and creamy. Mix this into the batter, along with the vanilla and cocoa powder until well combined. Gradually whisk in the flour, baking powder, and salt. Make sure to scrape the sides and get all the dry bits on the side incorporated. Slowly mix in the milk. Grease two 8 or 9 inch cake pans and evenly distribute the batter between them. Bake for 25-35 minutes until the top is set and firm or a tester comes out clean. Remove from the oven and cool. Once room temperature, remove from pans and put in the freezer in pan for about 20 minutes to cool if your frosting them soon after.

Frosting: In a bowl fitted with an electric mixer, cream the butter and cream cheese. Add in the peanut butter and mix until well combined. Add the heavy cream and gradually add in the powdered sugar on low. Once mixed in, turn to high power and beat for 4 minutes until light and fluffy.
Assembly: Slice each cooled, COLD (easier to cut when stored in the freezer for a little) in half horizontally. Arrange one half of one cake on serving platter. Smear with a generous amount of frosting. Top with another layer, and repeat. Finish with frosting on top and then frost the sides as well, smoothing with butter knife or spatula. Drizzle with melted chocolate and caramel.