SALTED CARAMEL APPLE
SNICKERS CAKE
Source Images Link : Here
Course : Dessert
Cuisine : American
Keyword : Cake
It has a little spook factor to it, the caramel apples and
the whole Snickers thing makes it a dead ringer for Halloween, when everything
is all about candy. Although, I didn't actually use any Snickers in this cake,
it's just Snickers flavored.... but it's better than a Snickers.
Prep Time : 1 Hour
Cook Time : 45 Mins
Total Time : 4 Hour
Servings : 16
Calories : 886 kcal
INGREDIENTS
- 2 1/4 cup all-purpose flour
- 2 1/4 cups granulated sugar
- 1 1/2 cups unsweetened cocoa powder
- 2 1/4 teaspoons baking soda
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 3 eggs at room temperature
- 3/4 cup canola oil
- 1 1/2 cups unsweetened apple sauce
- 1 1/2 tablespoon vanilla extract
- 1 cup + 2 tablespoons strong brewed coffee hot (or warm apple cider)
SALTED CARAMEL
- 2 cups heavy cream
- 2 cups sugar
- 1 cup honey or corn syrup
- 1 cup apple cider
- 1/2 cup butter
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt + flakey salt for sprinkling
- 3 your favorite SMALL apples * I used granny smith and honeycrisp
- 6 twigs or wooden sticks
SNICKERS FROSTING
- 1 cup unsalted butter softened
- 4 ounces cream cheese softened
- 2 cups powdered sugar
- 1/2 cup creamy peanut butter not the oily kind
- 1/3 cup salted caramel ingredients above
- 2 teaspoons vanilla extract
- 1/2 cup salted peanuts chopped + more for garnish
- 8 ounces bittersweet chocolate chopped
- 1/2 cup heavy cream
INSTRUCTIONS
TO MAKE THE CAKE
Preheat the oven to 350 degrees F. Grease three 8-inch (or 9
inch) round cake pans. Line with parchment paper, then butter/spray with
cooking spray.
In a medium size bowl combine the flour, sugar, unsweetened
cocoa powder, baking soda, baking powder, cinnamon, allspice and salt. Set
aside.
In the bowl of a stand mixer (or use a hand held mixer) beat
together the eggs, canola oil, apple sauce, and vanilla until smooth.
Slowly add the dry ingredients to the wet ingredients with
the mixer on low until there are no longer any clumps of flour. Add the hot
coffee and mix until combined. Batter should be pourable, but not super thin.
Pour the batter among the 3 cake pans and bake 20 to 25
minutes, until the tops are just set and no longer wiggly in the center. Remove
and let cool five minutes, then run a knife around the edges of the pan. Grab 3
large flat plates, line them with wax or parchment paper and invert the cakes
onto the paper lined plates. Cover and let the cakes cool completely before
frosting.
TO MAKE THE CARAMEL + FROSTING
. . . . . NEXT STEP & GET INGREDIENTS LINK : HERE