Candy Snack Cake
By Paula DeenJUMP TO RECIPE
- 1 cup softened, plus 1/4 cup for frosting butter
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/4 cup plus 2 tablespoons for frosting unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons buttermilk
- 2 cups confectioner's sugar
- 3 cut into pieces candy bars
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.
In a medium saucepan, melt butter over medium-low heat. Add cocoa, buttermilk and 1 cup confectioner’s sugar. Stir in candy bars and allow to melt. Stir in remaining confectioner’s sugar and immediately spread over hot cake.
Yield: 1 cup