Ingredients:
For the cake:
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24-30 frozen Snickers Miniatures
For the frosting:
2 sticks unsalted butter; room temperature
1/2 cup shortening (sub in unsalted butter if desired)
2 teaspoons pure vanilla extract
1 1/2 pounds confectioners’ sugar
1/3 cup caramel topping; plus more for drizzling
1/4 teaspoon salt
Directions for Cake:
- Preheat oven to 350 degrees F.
- Line (2) 12 cup muffin tins with paper liners.
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water.
- Evenly divide the batter amongst the prepared pans.
- Gently push a frozen Snickers Miniature bar into the center of the batter and smooth the surface making sure to cover the candy bar with batter.
- Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
Directions for Frosting:
- Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
- Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.
- Garnish with chopped Snickers bars and a drizzle of caramel of caramel syrup.
Notes:
Not a fan of Snickers? Sub in your favorite candy bar, just make sure you freeze them first.
Not a fan of vegetable shortening? No worries, simply sub in butter for the shortening.