RecipesMagazine

Candy Bar Cake

Candy Bar Cake
If $1.57 per serving falls in your budget, Candy Bar Cake might be an outstanding gluten free recipe to try. One portion of this dish contains roughly 6g of protein, 36g of fat, and a total of 630 calories. This recipe serves 12. From preparation to the plate, this recipe takes around 2 hours. If you have butter, dulce de leche, milk, and a few other ingredients on hand, you can make it.

Instructions

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. Stand the cake on its side and slice in half horizontally to make two equal-size rectangles.
Ingredients you will need
Pound CakePound Cake
2
Microwave the chocolate in 30-second intervals, stirring until melted. Beat the butter, 3 tablespoons milk and the confectioners' sugar with a mixer. Beat in the melted chocolate.
Ingredients you will need
Powdered SugarPowdered Sugar
ChocolateChocolate
ButterButter
MilkMilk
Equipment you will use
MicrowaveMicrowave
BlenderBlender
3
Add more milk, if needed, to make the frosting spreadable.
Ingredients you will need
FrostingFrosting
MilkMilk
4
Lay the cake rectangles on a rack set on a rimmed baking sheet.
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Baking SheetBaking Sheet
5
Spread some of the frosting on one short end of each cake and press together to form a long rectangle. (You can slide a thin piece of cardboard under the cake for moving to a platter later.)
Ingredients you will need
FrostingFrosting
SpreadSpread
6
Spread the remaining frosting on the cake in a 1-inch-thick layer, making the edges slightly higher than the center. Smooth the top and sides with an offset spatula. Freeze until firm, about 30 minutes.
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FrostingFrosting
SpreadSpread
Equipment you will use
Offset SpatulaOffset Spatula
7
Mix the peanuts and dulce de leche in a bowl.
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Dulce De LecheDulce De Leche
PeanutsPeanuts
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BowlBowl
8
Remove the cake from the freezer.
9
Spread the peanut mixture on the frosting in a flat, even layer. Freeze until the dulce de leche is firm, about 30 minutes.
Ingredients you will need
Dulce De LecheDulce De Leche
FrostingFrosting
PeanutsPeanuts
SpreadSpread
10
Meanwhile, make the chocolate coating: Microwave the chocolate and butter in 30-second intervals, stirring, until melted and smooth.
Ingredients you will need
Almond BarkAlmond Bark
ChocolateChocolate
ButterButter
Equipment you will use
MicrowaveMicrowave
11
Pour the chocolate on the cake and spread it evenly over the top and sides with an offset spatula. Freeze until the chocolate cools slightly, 6 to 8 minutes.
Ingredients you will need
ChocolateChocolate
SpreadSpread
Equipment you will use
Offset SpatulaOffset Spatula
12
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. Chill 10 minutes before serving.
Ingredients you will need
ChocolateChocolate
DipDip
Equipment you will use
Offset SpatulaOffset Spatula
13
Photograph by Kat Teutsch
DifficultyExpert
Ready In2 hrs
Servings12
Health Score2
Gluten Free
DietsGluten Free
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