Candy Snack Cake (Paula Deen) |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
1 cup butter, softened |
1 cup sugar |
4 large eggs |
1 teaspoon vanilla extract |
1 cup all-purpose flour |
1/4 cup unsweetened cocoa powder |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
chocolate frosting, recipe follows |
whipped cream, for topping, optional |
1/4 cup butter |
2 tablespoons unsweetened cocoa powder |
3 tablespoons buttermilk |
2 cups confectioners' sugar |
3 (2.07-ounce) candy bars cut into 1/2-inch pieces (recommended: snickers) |
Directions:
1. Preheat oven to 350 degrees F. Line 9-inch baking pan with heavy-duty aluminum foil.
2. In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla extract.
3. In a small bowl, combine flour, cocoa, baking powder, and salt. Gradually add to butter mixture, beating until combined. Spoon batter into prepared pan.
4. Bake for 22 minutes or until a wooden pick inserted in center comes out clean. Spread chocolate frosting over hot cake. Let cool completely. Cut into squares and serve with whipped cream, if desired.
5. Chocolate Frosting:
6. In a medium saucepan, melt butter over medium-low heat. Add cocoa, buttermilk and 1 cup confectioners' sugar. Stir in candy bars and allow to melt. Stir in remaining confectioners' sugar and immediately spread over hot cake.
7. Yield: 1 cup
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