Layered Snickers Cake Recipe
Amazing layered cake version of the Snickers Candy Bar.
Servings 12 people
- 7 large egg yolks
- 1 cup granualted sugar
- 2 1/2 sticks butter, room temp
- 1/2 tsp baking powder
- 3 1/2 cups all-purpose flour
- 7 large egg whites
- 1 cup granulated sugar
- 1 1/2 cups toasted peanuts, chopped
- 2 sticks butter, room temp
- 2 cans dulce de leche
- 1 cup chopped milk chocolate, melted
Cream dulce de leche and butter, just until combined. Refrigerate until needed.
Preheat oven 355F. Line two 17"x12" rimmed baking sheets with parchment paper.
Divide eggs into two bowls. Set aside the egg whites. Mix egg yolks and sugar until creamy. Add butter, baking powder and mix. Gradually add flour and mix until well incorporated.
Divide cake batter between the two baking sheets. Spread the batter evenly (I just used my fingers, be patient, very patient, it will work out.. :) Set aside (don't bake yet).
Chop peanuts into smaller pieces.
With a mixer, beat egg whites until foamy. Slowly add sugar and mix until stiff peaks form. Spread the meringue over the cake layer. Sprinkle the peanuts over the meringue layer.
Bake 20-25 minutes, until the meringue is really golden in color. Once baked, set aside to cool.
Melt chocolate. Place chocolate into Ziploc and snip edge.
Cut both cakes in half. Take first layer, add cream, drizzle chocolate. Repeat with remaining layers. Spread cream over top of cake. With a sharp knife, lightly trim off edges of cake so the sides are straight (optional). Cover sides with cream. Drizzle remaining chocolate over top of cake.
Cover cake and refrigerate.
Calories: 485kcal | Carbohydrates: 73g | Protein: 12g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 114mg | Sodium: 44mg | Potassium: 278mg | Fiber: 3g | Sugar: 41g | Vitamin A: 155IU | Calcium: 52mg | Iron: 3.1mg