Food and Recipes Desserts Cakes Snickers Cake Recipe Be the first to rate & review! The only thing better than a classic chocolate layer cake is one with a boiled caramel frosting with peanuts and even more caramel in the middle. This cake will be at home on the dessert sideboard any time of the year, but it makes an especially good Halloween treat. By Sheri Castle Sheri Castle Sheri Castle is an award-winning professional food writer, recipe developer, and cooking teacher known for melding storytelling and culinary expertise. The Southern Foodways Alliance named her one of Twenty Southern Food Legends in 2019. She's written more than a dozen cookbooks, and her favorite is The New Southern Garden Cookbook. Sheri is a Contributing Editor for Southern Living and writes regularly for a number of media outlets. Her new cooking show will debut on PBS NC in 2021. Sheri hails from the Blue Ridge Mountains and now lives in Fearrington Village, North Carolina, with spoiled pets. Check out shericastle.com. Southern Living's editorial guidelines Published on October 6, 2016 Print Rate It Share Share Tweet Pin Email Photo: Alison Miksch Cook Time: 1 hrs 40 mins Active Time: 30 mins Total Time: 2 hrs 10 mins Yield: 1 cake Ingredients Cake Layers 1 (15.25-oz.) box devil's food cake mix Ingredients needed to prepare cake mixes, replacing water with whole milk 2 teaspoons vanilla extract 5 (1.86-oz.) Snickers candy bars, coarsely chopped (2 cups) Frosting 1 cup firmly packed dark brown sugar 1/2 cup (4 oz.) unsalted butter 1/4 teaspoon salt 1/4 cup half-and-half 1 teaspoon pure vanilla extract 2 cups cups powdered sugar, or as needed, sifted 1/2 cup finely chopped soft caramel candies 1/2 cup chopped roasted peanuts Garnish 5 (1.86-oz.) Snickers candy bars, coarsely chopped Directions Prepare Cake Layers: Preheat oven to 350°F. Grease (with shortening) 2 9-inch round can pans. Line the bottoms of each pan with parchment paper; grease paper with cooking spray. Dust pans with flour, tapping out excess. Prepare the cake mix according to package directions, replacing water with whole milk and adding the vanilla. Fold in the chopped candy bars. Divide batter between prepared pans. Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool cakes in pans on a wire rack 10 minutes. Remove cakes from pans and transfer to a wire rack; let cool completely, about 30 minutes. Prepare the Frosting: Combine dark brown sugar, butter, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently. Cook 2 minutes, stirring constantly, until the sugar dissolves and the mixture is smooth. Stir in half-and-half; return to a boil. Remove from heat and stir in vanilla. Cool 15 minutes. Gradually stir in enough powdered sugar to make a thick, spreadable frosting. Assemble cake: Place 1 cake layer on a serving plate; spread with frosting and sprinkle with chopped caramel candies and peanuts. Top with second cake layer; spread remaining frosting on top and sides of cake. Garnish with candy bars as desired. Rate it Print