Snickers Cake

Snickers Cake

Tomorrow would have been – should have been – my dad’s 60th birthday. You may remember that last year on his birthday, I shared with you his very favorite cake, the one he would always request for his birthday. It’s a fabulous cake – a moist, chocolate cake with a river of cheesecake running through the middle and topped with sugared walnuts. It’s a very worthy birthday cake. However, if he were still here, I would have insisted on making something different and more elaborate than the cake he requested every year since it would be the big 6-0. I have no doubt that he would have been completely smitten with this cake and found every excuse in the world to eat piece after piece.

Snickers Cake

When we were kids, my dad apparently got some routine blood work done that showed his cholesterol as borderline high. My mom banished sweets from the house (my dad was an ice cream fanatic) and started whipping up homemade banana-nut oat bran muffins. The only problem? He went to work for eight hours a day. My dad worked for a small company not far from where we lived, so sometimes if we were out, my mom would stop by for a visit. One day we walked into his office and my sister and I saw tons of candy bar wrappers in his garbage can. Apparently, my dad was a big Snickers fan. You know little kids love to tattle… especially if they get to tattle on their parents. It took all of two seconds for my sister and I to let my mom in on our discovery. We totally busted my dad for sneaking candy at work while my mom was making batch-after-batch of bran muffins. Sorry Dad!

Snickers Cake

I’ve had the idea for this cake bouncing around in my head since last summer, but remembering that moment of finding those candy bar wrappers, I knew I wanted to save the recipe to commemorate my dad’s birthday. I’m so glad that I did – it’s definitely a special occasion cake that he would have absolutely appreciated.

Snickers Cake

I started with the chocolate cake that I used for the six-layer chocolate cake with toasted marshmallow filling and malted chocolate frosting, only left it at three layers instead of dividing it into six. For the filling, I used the peanut nougat from the homemade Snickers bar recipe, along with a smear of salted caramel sauce. I then frosted the whole cake with a thin layer of salted caramel buttercream and topped it with a milk chocolate ganache and chopped peanuts. That’s a mouthful!

Like I said, I totally delved into “special occasion” cake territory here, and it might be one of the best cakes that I’ve ever made. It truly tastes just like a Snickers bar. If I had to guess, it’s the nougat filling that totally makes it.

Snickers Cake

As is always the case, commemorating the birthday of someone who is no longer with us is bittersweet. I love to think about the time we shared, but of course wish that he were still here. It’s been a little over 14 years since he passed away and I was only a week past my 18th birthday when it happened. As I get closer to having spent just as much of my life without him as I did with him, it’s a strange feeling, but I continue to relish all of the wonderful memories of the time I did get to share with him. This cake is a celebration of that time, and of him.

Happy Birthday, Dad! I know you would love this cake… I’ll have a slice for you :) xoxo

Snickers Cake

One year ago: Orange Cookies with Sweet Orange Glaze
Two years ago: My Top 15 Favorite Indulgences
Three years ago: Honey-Vanilla Sour Cream Pound Cake

Snickers Cake

Yield: 12 to 16 servings

Prep Time: 3 hours 30 minutes

Cook Time: 32 minutes

Total Time: 4 hours

A cake reminiscent of a Snickers bar - chocolate cake with a peanut nougat filling, covered in a salted caramel buttercream and topped with a milk chocolate ganache and chopped peanuts.

Ingredients:

For the Cake:
2½ cups + 1 tablespoon all-purpose flour
3 cups granulated sugar
1 cup + 1 tablespoon Dutch-process cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
3 eggs, at room temperature
1½ cups buttermilk, at room temperature
1½ cups strong black coffee, hot
¾ cup vegetable oil
4½ teaspoons vanilla extract

For the Nougat Filling:
4 tablespoons unsalted butter
1 cup granulated sugar
¼ cup evaporated milk
1½ cups marshmallow fluff
¼ cup creamy peanut butter
1 teaspoon vanilla extract
1½ cups salted peanuts, roughly chopped

For the Salted Caramel Buttercream Frosting:
½ cup unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
¼ cup salted caramel sauce
2 cups powdered sugar

For the Milk Chocolate Ganache:
8 ounces milk chocolate, finely chopped
4 ounces (½ cup) heavy cream

For the Assembly & Garnish:
Additional salted caramel sauce
Chopped peanuts

Directions:

1. Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.

2. In the bowl of an electric mixer (or large mixing bowl if you're using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.

3. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).

4. Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.

5. Make the Nougat Filling: Melt the butter in a medium saucepan over medium heat. Add the sugar and evaporated milk, stirring until dissolved, and bring to a boil. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Remove the pan from heat and add the marshmallow fluff, peanut butter, and vanilla extract, stirring until completely smooth. Fold in the peanuts. Let the nougat mixture cool to room temperature before using it in the cake. You can do this leaving it at room temperature or you can pop it into the refrigerator to speed up the process. Be sure to give a stir occasionally as it cools.

6. Make the Frosting: Beat together the butter and cream cheese on medium-high speed for 5 minutes (I like to use the whisk attachment for my KitchenAid stand mixer, but it's not necessary). Pour in the salted caramel and beat until combined. Reduce the speed to medium-low and slowly add the powdered sugar, a little at a time, until it has all been incorporated. Increase the speed to medium-high and beat for an additional two to three minutes, until light and fluffy.

7. Assemble the Cake: If your cakes baked up uneven or have domed on top, level off the tops. Place one cake layer on a serving plate. Cover with half of the nougat filling and then spread a couple spoonfuls of the salted caramel sauce over top to evenly cover the nougat filling. Top with a second cake layer and cover with the remaining nougat filling and top with caramel sauce. Place the final cake layer on top face-down. Frost the cake with the salted caramel frosting, finishing it as smoothly as possible. Refrigerate the cake for at least 1 hour, until the frosting is set.

8. Make the Chocolate Ganache: While the cake chills, make the chocolate ganache. Place the chocolate in a medium bowl; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.

9. Garnish the Cake: Transfer the ganache to a 2-cup measuring cup. Slowly pour the chocolate ganache into the center of the cake, letting it push itself outward and flow over the sides of the cake. Refrigerate the cake for at least 30 minutes, giving the ganache a chance to set up. To finish garnishing, drizzle some additional salted caramel sauce over the top and side of the cake, and top with chopped peanuts. Keep the cake refrigerated, removing it from the refrigerator about 20 minutes prior to serving.

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296 Responses to “Snickers Cake”

  1. Leah | So, How's It Taste? on April 11, 2013 at 3:25 pm

    Aw, such a sweet story about your dad and that cake is amazing! Snickers are my favorite, too!

    Reply

  2. Aly on April 11, 2013 at 3:27 pm

    Losing a parent while you feel like you have so much life left you wanted to share with them is hard. I lost my mom a few years ago, and it was weird when I had been with my husband longer than he had known her. Thinking of you and your family, and I hope you enjoy every bite of this cake :)

    Reply

  3. Katherine Johnson on April 11, 2013 at 3:45 pm

    What a wonderful tribute! I’m going to make this this to celebrate the Dads in our family.
    Thank you, as always, for your wonderful recipes.

    Reply

  4. Jesika on April 11, 2013 at 4:44 pm

    I can’t wait to try this out……thank you!!

    Reply

  5. Lucas on April 11, 2013 at 4:48 pm

    Awh man! Now I’ll have to bake one!!!

    Thanks!!! :D

    Reply

  6. Janeal Falor on April 11, 2013 at 4:51 pm

    This looks so delicious! What a great tribute to your dad.

    Reply

  7. Quicha on April 11, 2013 at 4:57 pm

    I had to Pin this recipe onto my board of “Yummy Stuff”. I can’t wait to make it….and EAT it! You are the BOMB Michelle!

    Reply

  8. Gayle on April 11, 2013 at 6:10 pm

    Oh my, will have to try this for sure. I also love your tribute to your dad. I too lost my dad, 11 years ago on Easter Sunday. It was an enormous loss to our family, a sudden one , my twins were only a year and a half but they insist they remember papaw. I certainly hope they do . Dad loved snickers so I too will make this and toast to him. love your blog!

    Reply

  9. ari @ theafterschoolchef on April 11, 2013 at 7:54 pm

    what a magnificent cake.omg.

    Reply

  10. Courtney@BakeMeBetter on April 11, 2013 at 8:46 pm

    Great looking cake! I wish I could cut a slice of cake that sharp. Sorry your dad isn’t here to share this with you.

    Reply

  11. Jess S. @ Floptimism on April 11, 2013 at 8:56 pm

    What a beautiful cake! And it sounds like it tastes even better than it looks.

    Reply

  12. Kelly @ Life made Sweeter on April 11, 2013 at 9:50 pm

    What a great tribute to your dad, (I lost my dad when I was 20) but I’m sure he would have loved this gorgeous looking cake! It looks and sounds delicious.

    Reply

  13. life is a shoe on April 11, 2013 at 10:25 pm

    oh my, this loooks sooooooooo good!thanks for sharing the recipe

    Reply

  14. Amanda @ Once Upon a Recipe on April 12, 2013 at 3:32 am

    Michelle, this cake looks amazing! And what a great tribute to your dad too. I bet he would have loved this cake – who wouldn’t?!

    Reply

  15. Rosie @ Blueberry Kitchen on April 12, 2013 at 7:17 am

    What a lovely tribute to your Dad. Your cake looks absolutely sublime.

    Reply

  16. Heather @ Sugar Dish Me on April 12, 2013 at 8:14 am

    This post made me cry. Cake isn’t supposed to do that!! I lost my dad coming up on 9 years ago. I was 23. We (my brother & sisters & I) do the same thing– I make him birthday cakes. We try to spend lots of time thinking about all the happy funny things. It’s weird though, right? Anyway— I think you’d be hard pressed to find a dad that would not be completely in love with this cake. Sorry to get all sentimental in your comments. I just felt like I was reading a page out of my own book for a minute. Thank you!

    Reply

  17. Laura Dembowski on April 12, 2013 at 8:46 am

    I remember last year’s post too and it and this both brought a tear to my eye. I’m so sorry you lost your dad so young but it is so nice that you make a special point to remember him on his birthday. This cake seems like a wonderful birthday treat!

    Reply

  18. Lucy on April 12, 2013 at 8:48 am

    Beautiful tribute to a man who was loved and loved! Thank you for allowing me to step into your life which has made me both laugh and cry. I can totally see my husband in your dad. He has high cholesterol, is on cholesterol meds and found out he polished off a whole package of Oreo cookies in three days! Ugh!!! :-)

    Making this today for my daughter and son-in-law’s anniversary!!! Looks amazing!!! Thanks for the recipe!

    Lucy

    Reply

  19. Whitney on April 12, 2013 at 11:47 am

    Aw, I am totally going to make this for my dad at Father’s Day. He’s all about Snickers. Great dads think alike!

    Reply

  20. Alice on April 12, 2013 at 2:36 pm

    I know this is going to sound crazy, but is there a way to make the nougat filling without peanuts/peanut butter? My husband has developed a late-in-life allergy to peanuts. I really want to make this but would feel bad if I couldn’t share it with the whole family.
    Thanks as always for awesome recipes!

    Reply

    • Michelle on April 12th, 2013 at 6:42 pm

      Hi Alice, You could omit the peanuts altogether and then substitute the peanut butter with almond or cashew butter.

      Reply

  21. Meredyth on April 12, 2013 at 5:42 pm

    This cake looks amazing! thinking about making it for a friends birthday. I hate to substitute anything, but for those of us with little time, would a boxed chocolate cake work, you think? thanks!

    Reply

    • Michelle on April 13th, 2013 at 12:16 pm

      Hi Meredyth, One box of cake mix will not be enough for three layers. This cake really doesn’t take much longer to assemble from scratch than a box cake mix; I highly recommend making it from scratch – this recipe in particular is far superior to any chocolate cake from a box I’ve had!

      Reply

      • Meredyth on April 24th, 2013 at 6:47 pm

        Thanks!!

        Reply

    • Steph in Lex on April 13th, 2013 at 6:10 pm

      I just wanted to pipe in to agree with Michelle. I find that making from scratch adds something like 2 minutes to the entire process. Much easier than people think!

      Reply

      • Meredyth on April 24th, 2013 at 6:47 pm

        Thanks!

        Reply

  22. Vicki on April 12, 2013 at 8:54 pm

    My brother would have/should have been 61 this coming April 29. He died at 43 and left a wife and three kids. His oldest bakes him an angel food cake for every birthday. Your dad is Proud. I know he’s watching down

    Reply

  23. Amy on April 13, 2013 at 4:25 pm

    Someone else mentioned not liking coffee, and I was wondering if you could use something else, like maybe hot chocolate, instead? I wouldn’t want to eliminate the liquid, but I don’t like coffee.

    Reply

    • Michelle on April 14th, 2013 at 8:58 pm

      Hi Amy, I actually am not a coffee drinker either, have never liked the stuff. However, I’m a huge advocate of using coffee and espresso powder in chocolate baked goods – you truly CANNOT taste it and it really amplifies the chocolate flavor.

      Reply

  24. Steph in Lex on April 13, 2013 at 6:11 pm

    Oh. My. God. This looks unbelievable.
    I’m so sorry that you lost your dad at such an early age. No amount of time ever feels like enough, but that is far too soon.

    Reply

  25. Nikki @Seeded at the Table on April 13, 2013 at 10:14 pm

    Such a sweet tribute, Michelle, and a very lovely cake! Sounds like your dad would’ve loved it, and also be very proud of your blog! Sorry he left this world at such a young age. xoxo

    Reply

  26. Ariel on April 14, 2013 at 12:12 pm

    My dad was a huge Snickers fan too! He passed away the day after his 45th birthday in 2005–I was 15. I think that I might have to make this cake for his birthday this year. Normally my sister and I celebrate with his favorite chocolates, but you’ve inspired me to go a step beyond this year :)

    Reply

  27. Tracy {pale yellow} on April 14, 2013 at 2:59 pm

    I’m sure your dad would have loved this cake! I’m thinking I should make this for my mom for her birthday! Gorgeous cake.

    Reply

  28. Diana on April 14, 2013 at 10:01 pm

    Made this today – it was amazing! Great recipe!

    Reply

  29. Lucy on April 15, 2013 at 4:48 am

    I’m eager to try this recipe! Is there anyway to make the nougat without marshmallow fluff? I’m not sure I can find it in my country. Also, how crazy would it be to try to whisk everything by hand…?

    Reply

    • Michelle on April 15th, 2013 at 11:18 pm

      Hi Lucy, I know there are some recipes for homemade marshmallow cream floating around if you check on Google – you could use that as a substitute. You could whisk together the cake filling probably without consequence, but whisking the frosting together would probably be slightly difficult. If you have a hand mixer, I would recommend using that.

      Reply

  30. Sophie - thestickyandsweet on April 15, 2013 at 8:26 am

    Amazing! If it’s wrong to lick my computer screen then I don’t want to be right.

    Reply

  31. Nicole on April 16, 2013 at 6:06 pm

    This cake looks so dangerous but I have to make it! Thanks for this.

    Reply

  32. Chas on April 17, 2013 at 2:32 pm

    My dad would have loved this cake as well…your post brought tears to my eyes. I will make this to commemorate my daddy as well…God bless.

    Reply

  33. Chris Meilleur on April 18, 2013 at 12:37 am

    Thanks so very much for posting this recipe, I have been looking, and looking and looking for a recipe like this for some time to make for my daughters 21st bday coming up and I can tell it’s an awesome recipe just by looking at it, and I am very close to my parents also so I’m very sorry about your dad, I know I cherish everyday I can with all my family. God Bless.

    Reply

  34. Kelly on April 18, 2013 at 1:47 pm

    Just wanted to share with you that I made this cake for a good friend’s 40th birthday and it was a huge hit. It is a bit time consuming but totally worth it. Thank you again for a great post!!!

    Reply

  35. Riham on April 21, 2013 at 2:46 pm

    Hi Michelle,
    Thanks for all the lovely recipes, I’m buying my first set of round baking pans, so I’m going to buy two 8″ pans, but I am confused about the height, should I go with 2″ or 3″ height? What do you use in your layered cakes?
    Thanks again.

    Reply

    • Michelle on April 22nd, 2013 at 11:22 am

      Hi Riham, I use pans that are 2 inches high. I will say, though, that you might want to buy three pans for cakes such as these where you bake them in three layers.

      Reply

      • Riham on April 22nd, 2013 at 11:29 pm

        Thanks

        Reply

  36. danielle on April 22, 2013 at 4:27 pm

    Loved loved this cake !!! Been looking forward to making it and well worth the wait !!!! My only suggestion was we added and extra 1/2 cup of peanut butter to the nouget to get more peanut butter taste since the chocolate in the cake is so rich ( and were huge peanut butter lovers !) Balanced out really nice – Great recipe !!! Everyone loved it !

    Reply

  37. Erica on April 23, 2013 at 1:20 am

    My first time to your site and decided to take on this cake project as a late b-day dinner for my uncle and I couldn’t have made a better choice! All of the components were more than delicious on their own and together it was delectable. I’d like to especially thank you for the salted caramel sauce, it’s one of my favorite flavor combinations and I can’t wait try it on everything :)

    Reply

  38. Alison on April 23, 2013 at 7:54 am

    I just spotted this cake and thought I MUST make this for my teenaged son who missed getting a ‘special occasion’ cake for his birthday this year because we were away at the time. However, when I read through the recipe and tallied up the sugar to 6 CUPS (!!!!) I began to doubt that I could in good conscience serve it to my family. Do you think there’s a way to cut the sugar and still produce a tasty cake? We lived in France for a while and became accustomed to their desserts which are delicious works of art but aren’t overly sweet, but I’m just not sure how reducing the sugar would affect the success of a recipe like this.

    Reply

    • Michelle on April 23rd, 2013 at 12:03 pm

      Hi Alison, I have not made this cake using less sugar, so if you reduce the sugar I can’t guarantee how the cake will turn out. Good luck!

      Reply

  39. plasterer bristol on April 24, 2013 at 3:48 am

    What an awesome cake.

    Reply

  40. Linda on April 24, 2013 at 8:05 pm

    This cake is to die for! Thanks for sharing. The only problem I had was with the salted caramel sauce (no I did not burn it). However, when I added the butter, the melted sugar instantly turned hard as a rock. Rather than pitch it, I added the heavy cream and put it back on the burner, stirring it constantly til some of the sugar rocks had dissolved into the butter/cream. Finally I added the salt and picked out the remaining “sugar rocks”. What was left was really, really GOOD and usuable on this cake. Not sure what I did wrong, but it turned out just fine. :-)

    Reply

  41. Kristin on April 25, 2013 at 10:09 pm

    This cake looks delicious!!! I’ve loved every recipe I’ve tried on your blog. I would love to make this for a friends upcoming birthday. My friend has an egg allergy and I was wondering what I could use for an egg substitute. Thanks!!!

    Reply

    • Michelle on April 26th, 2013 at 10:01 am

      Hi Kristin, Yikes, I have never made a cake using any type of egg substitute. If there is an egg substitute that you or your friend know of, you could try that, but I can’t guarantee how it will turn out.

      Reply

      • Rebecca on May 1st, 2013 at 9:34 pm

        I’ve used the Flax seed and water method for egg replacer and it seems to have worked in baked goods. Why not try it and report back? :)

        Reply

  42. Jo on April 26, 2013 at 11:51 am

    This cake looks de-licious!! I am going to have to try this one, thank you for sharing your recipes. I was very moved by your story as just like you my dad would have been sixty this year (July) and I was only a bit younger than you at 16 so I understand your sentiments. Wishing you all the best with your ventures Xx

    Reply

  43. Jeanne on April 27, 2013 at 11:10 pm

    I just could not resist and made this today. OMG, it was SO good. The cake itself would be amazing anytime as a good dark, chocolate cake, but the nougat and everything else just ROCKS.

    Reply

  44. Tina on April 28, 2013 at 3:16 pm

    Hi there, what a touching story.
    The Cake looks amazing and would love to try it out this weekend, only marshmallow fluff is impossible to find where I come from. Can it be substituted with normal marshmallows?
    Thanks for your help !

    Reply

    • Michelle on April 28th, 2013 at 11:51 pm

      Hi Tina, You can’t use just marshmallows, but you could use homemade marshmallow creme: http://www.cookingclassy.com/2013/02/homemade-marshmallow-creme/

      Reply

      • Tina on April 29th, 2013 at 3:20 am

        Thanks for your super fast reply! love your blog! x

        Reply

        • Tina on May 5th, 2013 at 5:30 am

          Made this for my birthday Last night. I have never seen a cake dissapear so much. Doubled the recipe to cater for 35 people, and there’s barely a sliver left. Excellent recipe, Nougat tasted eeexxactly like snickers. No one would believe that there were no snicker bars used in the recipe. Well done, for a first class cake. Putting this down in my recipe book, where only the best cakes are accepted :P
          Thank you for providing me with an excellent birthday cake!

          Reply

          • Tina on May 5th, 2013 at 5:31 am

            *disappear so fast not so much..

            Reply

          • Michelle on May 6th, 2013 at 9:45 am

            Hi Tina, Thanks for sharing your feedback, I’m thrilled to hear the cake was such a hit! A Happy Birthday to you as well! :)

            Reply

  45. Anjuluh on April 29, 2013 at 12:02 pm

    I’ve made a few things from your wonderful site, and they were all tasty. This cake was certainly the tops, so far. I, too, made it for my dad’s birthday, and he LOVED it. My mom took the rest to work and, as preschool teachers go, they all think I’m a baking wizard, partly due to this great recipe. Thank you for sharing great, “from scratch” recipes that continue to hone my skills in the kitchen, and keep up the great website! It’s a real treat! And your puppy Einstein is just adorable! :)

    Reply

  46. Toni Holland on April 30, 2013 at 1:48 pm

    Hi,

    I love your website. My birthday will be on May 9th. I love to bake and will be baking this cake for it. I will be thinking about the story you tell of your Dad. FYI- I am a 7 year survivor of Leukemia and I am grateful to be here. I’m sorry about your loss.

    Reply

    • Michelle on May 1st, 2013 at 10:44 am

      Hi Toni, Thank you for the comment; I’m so happy to hear that you are a leukemia survivor! All the best to you.

      Reply

  47. Rebecca on May 1, 2013 at 9:38 pm

    I am making a modified version of this cake this weekend, mainly because I’m sure your amazing pictures don’t do it justice. :) My question is, did you find the cream cheese to come out in the frosting or is it masked by the caramel? I am debating between that frosting and an Italian or Swiss caramel buttercream. Thanks. You have one of my dream jobs. :)

    Reply

    • Michelle on May 2nd, 2013 at 10:39 am

      Hi Rebecca, You can’t really taste the cream cheese in the frosting; you definitely taste more of the caramel flavor.

      Reply

      • Rebecca on May 2nd, 2013 at 5:01 pm

        Thanks. :). That helped. I’ll let you know my decision.

        Reply

        • Rebecca on May 6th, 2013 at 9:20 pm

          I used my favorite chocolate cake recipient, but otherwise followed the recipe. It was great! My 5 year old couldn’t eat it fast enough! Thanks for the idea. :)

          Reply

  48. Charynn @TwoSugarBabies on May 2, 2013 at 4:14 pm

    I’m just putting the finishing touches on this for my dad’s 60th birthday today!!! he LOVES snickers and knew I had to make it as soon as I saw it (when my sister and i were little, he even named our dog snickers)!! My husband and I already agree that this is one the absolute best cakes to come out of the kitchen–so THANK YOU! <3

    Reply

  49. Brooke on May 4, 2013 at 3:18 am

    I love snickers, so I’ll have to try this!

    Reply

  50. Sandy on May 5, 2013 at 11:45 am

    I too continue to make a chocolate cake every year to celebrate my Dad’s birthday, this year I will certainly make this one! It will be 25 years this August and it would have been his 99th birthday. Whenever I asked my Dad how old he was, 99 was always his reply. This year will be special indeed. Thanks for the great recipe!

    Reply

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