ZERO CANDY BAR CAKE | JUST A PINCH RECIPES
My husband loves zero candy bar ever since he was a kid. Every year for his birthday I try to make him a different cake. This year he was wondering if there was a cake out there featuring the candy bar and when I searched there was not only a cupcake recipe. I decided to turn that cupcake recipe into a cake recipe and this was the result.
Provided by Sara Lineberry @onesilegrl
Categories Cakes
Number Of Ingredients 24
Steps:
- Preheat oven to 350 degrees. Spray (2) 9 inch round cake pans with baking spray with flour.
- In a medium bowl lightly combine 4 tablespoons milk, 4 tablespoons buttermilk, eggs, and the almond extract.
- In a large mixing bowl, combine the dry ingredients. Using an electric mixer, mix on low speed for 30 seconds to blend. Add the softened butter, peanut butter, remaining milk and buttermilk. Mix on low speed until all ingredients are the same texture and combined. Increase the speed to medium-high and beat for 1 1/2 minutes to develop the cake's structure. Scrape down the sides of the bowl.
- Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
- Divide the batter between the two prepared pans. Bake for 30 to 35 minutes or until a toothpick comes out with dry crumbs on it. Remove from oven and let cake cool completely
- For Caramel Layer: In a heavy saucepan over medium heat, bring butter, brown sugar, corn syrup and condensed milk to a boil, while stirring. Carefully stir in whipping cream. Keep stirring until the caramel reaches soft ball stage, then take off heat. Add in vanilla and salt; stir to combine. Pour caramel into a bowl to cool.
- For Frosting: Bring sugar, milk and butter to a boil in a medium saucepan while stirring constantly. Remove from the heat and add chopped chocolate. Using a whisk or electric mixer, beat until creamy and cooled. Let stand for about 5 minutes or so until frosting is spreadable.
- To assemble: Cut top of one cake layer to make an even layer and place on plate cut side down. Spread the caramel on top of cake layer. Place second layer on top and lightly press down. When frosting is spreadable, frosting cake.
- Optional: Take a zero candy bar and cut into small pieces and place around the top of the cake for garnish.
CANDY BAR CAKE RECIPE - BETTYCROCKER.COM
Something to celebrate or feel like you need a reward? Here's a cake that provides sweet satisfaction.
Provided by Betty Crocker Kitchens
Total Time 2 hours 30 minutes
Prep Time 20 minutes
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening; lightly flour. In medium bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth and blended. Add vanilla. Stir in melted chocolate. Gradually beat in flour mixture alternately with buttermilk, beating after each addition until smooth. Pour into pan.
- Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Immediately poke top of cake all over with toothpick or fork. Mix condensed milk and caramel topping; spoon over warm cake, allowing it to soak in. Sprinkle chopped candy over cake. Place frosting in small microwavable bowl. Microwave uncovered on High 20 to 30 seconds or until pourable; drizzle over cake. Cool cake about 1 1/2 hours before serving.
Nutrition Facts : Calories 535 , CarbohydrateContent 78 g, CholesterolContent 70 mg, FatContent 4 , FiberContent 2 g, ProteinContent 9 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 380 mg
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