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Candy Snack Cake

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 22 minutes

Servings: 8



  • 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.

Chocolate Frosting:

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