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Snickers Cake

12' Dutch oven

Cake:
4 oz Baker's Sweet German Chocolate
1/2 cup boiling water
1 cup butter or margarine
2 cups sugar
4 egg yolks
1 tsp. vanilla
2 1/4 cups sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
4 egg whites (stiffly beaten)


Filling:
25 caramels
1 stick butter or margarine
1/3 cup milk
1 cup chocolate chips
3/4 cup chopped peanuts
1 bottle caramel syrup
1 bottle chocolate syrup


Melt chocolate in boiling water, cool. Cream butter and sugar until fluffy. Add yolks, one at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture beating after each addition until smooth. Fold in beaten whites. Pour 1/2 mixture into greased 12' oven. Cook 17-19 minutes at 350 degrees. Over low heat, melt caramels, butter, and milk together. Pour over baked mixture. Sprinkle chocolate chips and peanuts over caramel layer. Pour remaining cake batter over top. Bake at 275 degrees for 18-19 minutes then 10-15 minutes at 350 degrees. Let cool. Drizzle chocolate and caramel syrup over top.


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