Dessertscrazyforcrust5.0
Snickers Poke Cake
A chocolate cake is poked and filled with caramel and peanuts and the whole cake is frosted with a nougat frosting. It's a Snickers Bar in cake form.
👥 12 Servings⏱️ Prep & Cook: 5h⏳ Prep: 30 min🔥 Cook: 30 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●measuring cup
- ●wooden spoon
- ●microwave
📝 Preparation Steps
1
Make the cake according to box instructions for a 9x13” pan size cake. Bake until a toothpick tests done. While the cake cools slightly, pour the caramel into a small bowl or measuring cup and heat for ⏱️ 30 seconds.
2
Using the back of a wooden spoon, poke several holes in the cake, at least 20-30 holes, all over. Pour the caramel evenly over the cake and sprinkle with nuts. Let the cake cool completely before continuing.
3
Melt chocolate chips and vegetable oil in a large, microwave safe bowl on high in ⏱️ 30 second increments, stirring between each, until melted and smooth. The oil is to help the chocolate chips melt without seizing. You can also use shortening.
vegetable oil2 teaspoons
4
Once the chocolate chips are melted, stir in the marshmallow fluff. It’s very sticky and thick!
5
Add the Cool whip to the chocolate mixture and stir with a wooden spoon until combined. Mixture will be hard to mix - but it’ll get there eventually - and may be a little lumpy. Spread the Cool Whip mixture over the cooled cake. Chill for several hours before serving so the flavors can meld together.
6
Top with sliced Snickers and chocolate sauce for garnish. Store in refrigerator for up to 4 days.
Chocolate sauce (for garnish)
Nutrition Facts
calories
190 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
2 g
sugar Content
14 g
sodium Content
19 mg
protein Content
4 g
trans Fat Content
0.05 g
cholesterol Content
3 mg
carbohydrate Content
18 g
saturated Fat Content
4 g
unsaturated Fat Content
6 g
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