Caramel frosting
- 1 1/2 C unsalted butter softened
- 12 oz cream cheese frosting softened
- 1/2 C salted caramel sauce
- 6 C powdered sugar
Chocolate Ganache
- 1 1/2 C semi-sweet chocolate chips
- 3/4 C heavy whipping cream
Garnish
- Mini Snickers cut in half
- 1/2 C chopped peanut topping
Instructions
- Preheat oven to 350 degrees and spray cake pans with pam baking spray, set aside
- Using a standing mixer, beat together the cake mix, eggs, milk, and butter until smooth and combined
- Split the batter between the 3 pans and bake for 25 -30 minutes or until a toothpick comes out clean
- Once baked, remove from oven and allow to cool completely
Nougat directions:
- Using a large saucepan, over medium heat, melt the butter
- Whisk in the sugar and evaporated milk until combined
- Bring mixture to a boil
- Turn heat to low and allow to cook for 5 more minutes stirring occasionally
- Remove from heat and whisk in the marshmallow fluff, peanut butter, and vanilla until smooth
- Fold in the peanuts until combined
- Allow the nougat to cool to room temperature
Frosting Directions:
- Using a standing mixer, beat together the cream cheese, butter, salted caramel, and powdered sugar together until combined, smooth, and stiff with peaks.
- Scoop 1 C of frosting into a disposable piping bag
- Scoop 1 C of frosting into a large piping bag with a star tip
Chocolate Ganache directions:
- Using a small pot, heat up the heavy whipping cream over medium heat until it starts to simmer
- Pour the chocolate chips into a medium bowl
- Pour the hot heavy whipping cream over the chocolate chips and allow to sit for 1 minute
- Whisk until smooth then pour into a squeeze bottle
Building the cake :
- Using a cake leveler, cut the domes off the tops of the cakes to even out the layers
- Place one cake layer onto the cake board
- Using the frosting in the disposable piping bag, pipe a thick ring of frosting around the edge of the cake
- Scoop 3/4 C of the nougat into the center of the cake
- Place the second cake layer on top
- Pipe another frosting ring around the edge
- Scoop more nougat into the center
- Place the third layer on top
- Using remaining frosting in the mixing bowl, frost the entire cake
- Place cake into the fridge for an hour
- Remove cake from the fridge
- Pipe drips on the sides of the cake and covers the entire top
- Smooth the top of the ganache with a knife
- Sprinkle the peanuts onto the top of the ganache
- Pipe dollops of frosting onto the cake
- Sprinkle some more peanuts
- Cut a snicker in half and place it onto the frosting
- Cut into slices and enjoy
