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Candy Snack Cake Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
8 servings Servings
$ /Serving

Candy Snack Cake Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
8 servings Servings
$ /Serving

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
  • 3 tablespoons buttermilk
  • 2 cups confectioners' sugar
  • 3 candy bars, cut into pieces

Preparation

Preheat oven to 350 °F. Line 9-inch baking pan with heavy-duty aluminum foil.

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.

In a small bowl, combine flour, cocoa, baking powder, and salt. Gradually add to butter mixture, beating until combined. Spoon batter into prepared pan.

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.

Chocolate Frosting:

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.

Yield: 1 cup

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Preparation

Preheat oven to 350 °F. Line 9-inch baking pan with heavy-duty aluminum foil.

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.

In a small bowl, combine flour, cocoa, baking powder, and salt. Gradually add to butter mixture, beating until combined. Spoon batter into prepared pan.

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.

Chocolate Frosting:

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.

Yield: 1 cup

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product