Candy Bar Cake
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
48
Sourness
45
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
Directions:
1
Assemble the cake: Trim 1/2 inch off the short ends of the pound cake, then trim the domed top to make it flat
2
Stand the cake on its side and slice in half horizontally to make two equal-size rectangles
3
Microwave the chocolate in 30-second intervals, stirring until melted
4
Beat the butter, 3 tablespoons milk and the confectioners' sugar with a mixer
5
Beat in the melted chocolate
6
Add more milk, if needed, to make the frosting spreadable
7
Lay the cake rectangles on a rack set on a rimmed baking sheet
8
Spread some of the frosting on one short end of each cake and press together to form a long rectangle
9
(You can slide a thin piece of cardboard under the cake for moving to a platter later
10
) Spread the remaining frosting on the cake in a 1-inch-thick layer, making the edges slightly higher than the center
11
Smooth the top and sides with an offset spatula
12
Freeze until firm, about 30 minutes
13
Mix the peanuts and dulce de leche in a bowl
14
Remove the cake from the freezer
15
Spread the peanut mixture on the frosting in a flat, even layer
16
Freeze until the dulce de leche is firm, about 30 minutes
17
Meanwhile, make the chocolate coating: Microwave the chocolate and butter in 30-second intervals, stirring, until melted and smooth
18
Pour the chocolate on the cake and spread it evenly over the top and sides with an offset spatula
19
Freeze until the chocolate cools slightly, 6 to 8 minutes
20
Starting at a short end of the cake, dip the edge of an offset spatula into the chocolate at an angle and gently pull up, repeating along the top of the cake to create a wave pattern
21
Chill 10 minutes before serving
22
Photograph by Kat Teutsch