Snickers Snack Cake

My friends and family all think that I'm loosing my mind.  Why bake so much, they ask? Well, if I knew the answer to this, I might be able to get to the root of the problem and find a new hobby. But guess what, I don't want to.  I thoroughly enjoy baking.  Even if I don't eat but one taste, and take a photo, I'm totally satisfied.  I just picked up Paula Deen's Chocolate Celebration magazine that just came out.  I saw it and immediately knew that I had to have it. There are many recipes bookmarked, but this one jumped out at a me.  It reminded me of Texas Chocolate Sheet Cake, which is one of my favorite desserts ever.  Hot cake and hot frosting oozing on top is nothing but purely delicious!  I don't use Paula's recipes very often, too much butter and mayonnaise for me.  Not that they are bad things, and I do use them a lot myself, but if I did eat like that all of the time, I would gain 10 pounds a month, and then I wouldn't be able to stand on my bloated feet long enough to pour a glass of milk let alone bake the cookies to go with it!  This particular cake I actually made for my friend and neighbor who just had a baby.  I don't think she was too happy with me when she saw the plate full of chocolate and snickers.  Can you say temptation? Yes, you cannot resist this cake.  I am a bad friend, and next time a friend has a baby I will bring over fresh fruit, but honestly you just had a baby.. you deserve to splurge!  Anyways....if I ever made this cake again, the snickers are totally not necessary.  They do add a bit of a different texture with the caramel and the peanuts, but it was sweet enough on it's own.  You can make your own choice, but either way this cake was delicious!

Snickers Snack Cake

Makes 10-12 servings

1 cup butter, softened

1 cup sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

Chocolate frosting (recipe follows)

1. Preheat oven to 350 degrees.  Line a 9 inch baking pan with heavy-duty aluminum foil.  Lightly grease foil.

2. In a large bowl, combine butter and sugar.  Beat at medium speed with an electric mixer until fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla. 

3. 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 20-25 minutes or until a wooden pick inserted in center comes out clean.  Spread chocolate frosting over hot cake.  Let cool completely.  Cut into squares to serve.

Chocolate Frosting

Makes about 1 cup

1/4 cup butter

2 tablespoons unsweetened cocoa powder

3 tablespoons buttermilk

2 cups confectioners' sugar

3 (2.07 ounce) Snickers candy bars cut into 1/2 inch pieces

In a medium saucepan, melt butter over medium-low heat.  Add cocoa and buttermilk, whisking until cocoa dissolves.  Gradually whisk in confectioners' sugar until smooth.  Stir in Snickers bars.  Immediately spread over hot cake.