Directions for frosting and The Pioneer Woman’s Homemade
Caramel Sauce at the end of this recipe.
Preheat the oven to 350 F. Grease two 8-inch x 2-inch round cake
pans with butter. Line the bottom of the pans with parchment
paper, then butter and flour the pans. Set pans aside.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt
into the bowl of an electric mixer, and mix on low speed until
combined. Set aside.
In another bowl, combine the buttermilk, oil, eggs, and vanilla. With
the mixer on low speed, slowly add the wet ingredients to the dry.
With mixer still on low, add the coffee and stir just until combined.
Pour the batter into the prepared pans and bake for 35 minutes, or
until a toothpick inserted into the center comes out clean. Cool in
the pans for 30 minutes, then turn them out onto a cooling rack
and cool completely.
Place one of the cakes, flat side up, on a flat plate or cake pedestal.
With a knife or offset spatula, spread the top with frosting (recipe
below). Scatter some of the Snickers pieces over the icing, then
drizzle a little caramel sauce over it (recipe below). Place the second
cake layer on top, rounded side up, and spread the frosting evenly
on the top and sides of the cake. Press two rows of Snickers pieces
into the sides of the bottom edge of the cake, all around the cake.
Decorate the top of cake with remaining Snickers pieces. Drizzle
caramel sauce over the cake as desired.
The Pioneer Woman’s Homemade Caramel Sauce- Mix the brown
sugar, half-and-half, butter and salt in a saucepan over medium-
low heat. Cook while whisking gently for 5 to 7 minutes, until it
gets thicker. Add the vanilla and cook another minute to thicken
further. Turn off the heat, cool slightly and pour the sauce into a
jar. Refrigerate until cold.
For the frosting- In the bowl of an electric mixer, use the mixer to
combine the cream cheese, butter and vanilla until smooth. Slowly
add the powdered sugar and beat until combined. I like to put my
frosting in the fridge to firm up a bit before frosting my cake.
Originally Submitted
2/23/2015
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