Snickers Cake Recipe - Cooking Index
Snickers Cake Recipe - Cooking Index
| 1 | German chocolate cake mix - (18.25 oz) | |
| 3 8.3333333333333E+14/1.25E+15 cups | 869ml | Water |
| 1/2 cup | 118ml | Vegetable oil |
| 3 | Eggs | |
| 14 oz | 397g | Caramels - unwrapped |
| 1/2 cup | 99g / 3.5oz | Margarine - (1 stick) |
| 1/3 cup | 78ml | Milk |
| 3/4 cup | 82g / 2.9oz | Chocolate chips |
| 1 cup | 146g / 5.1oz | Chopped nuts |
Preheat oven to 350 degrees.
In a large bowl, prepare cake mix according to package directions, using water, oil and eggs. Pour half of the batter into a greased 9- by 13-inch pan. Bake for 20 minutes. Meanwhile, refrigerate remaining batter.
While the cake bakes, place caramels, margarine and milk in a medium saucepan over medium-low heat. Melt caramels, stirring occasionally. After cake has baked for 20 minutes, remove from oven; pour caramel mixture over top. Spread caramel evenly. Sprinkle on chocolate chips and nuts. Spoon remaining cake batter over top.
Reduce oven temperature to 250 degrees; bake cake an additional 20 minutes. Increase temperature to 350 degrees; bake cake 10 minutes longer. Let cool completely on wire rack, about 2 hours. Refrigerate leftovers.
Yield: 12 servings.
Source:
St. Louis Post-Dispatch - 12-14-1998
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