Monday, February 11, 2013

Snicker Cake

A sweet treat from Annie's Class at Sprayberry, this Snicker Cake goes perfectly with a cup of coffee on Friday afternoon. Each Friday, Annie's sweet teacher leads her class in a cooking activity that goes with her curriculum for the week.

The Snicker Cake recipe is found in Sprayberry's "Game Day Specialties" cookbook in the "Post Game" Section. It has been around my kitchen for 20 years or more, shared with me by an old friend. If you like chocolate and caramel, it is sure to be a hit! It is really rich!

Snicker Cake
1 pkg. German chocolate cake mix
2/3 C. evaporated milk
1/2 C. melted margarine
1 C. unsalted peanuts
1 (12 oz.) pkg. caramels
1 (6 oz.) pkg. milk chocolate chips
Melt caramels and 1/3 C. evaporated milk over low heat and set aside. DO NOT COOL. While caramels are melting, mix cake mix, 1/3 C. milk and margarine (this will be dry). Use 1/2 cake mixture and press into 13 X 9 greased pan. Bake at 350 degrees for 8 minutes and remove from oven. Pour chocolate chips, peanuts and caramel on top. Dot on remaining cake mixture and bake 20 minutes. Cool before cutting into squares to serve.


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