I love a Snicker's bar, so any recipe involving a Snicker's bar is good with me! This cake is just like eating a big old Snickers bar. I especially love the topping! This cake keeps well for several days also, because you refrigerate it! Here is what you will need:
1 (18.5 oz.) milk chocolate cake mix (plus the ingredients called for to prepare it)
1 (12 oz.) jar caramel ice cream topping
1 (8 oz.) package cream cheese, softened
3 Tbs. butter, softened
1/2 cup peanut butter (you can use crunchy or smooth)
1 tsp. vanilla
2 1/2 cups powdered sugar
4 (2.07 oz.) Snickers bars
Prepare the cake mix according to the package directions in a 13"x9" pan. Cool completely. Poke holes in the top of the cake about an inch apart using a wooden skewer or the end of a wooden spoon.
Pour the caramel over the top and spread evenly over all.
Beat the cream cheese, butter and peanut butter with an electric mixer until fluffy. Add the vanilla and gradually beat in the powdered sugar until blended. With a large spoon drop in mounds on the top of the cake.
Smother frosting out evenly and then sprinkle the top with the chopped Snickers bars! Refrigerate until ready to serve!
Serve chilled or immediately! It's so yummy!!!
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