Candy Bar Cake

Name: Candy Bar Cake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 454 grams box confectioners sugar; 473 milliliters dulce de leche; 3 Tbsps milk; 340 grams frozen pound cake; 177 milliliters salted roasted peanuts; 85 grams semisweet chocolate, finely chopped; 283 grams semisweet chocolate, finely chopped; 1 stick cold unsalted butter, cut into pieces; 12 Tbsps (1 1/2 sticks) unsalted butter, at room temperature

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

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 Cake

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 Sugar

Chocolate

Butter

Milk

Equipment you will use

Microwave

Blender

Add more milk, if needed, to make the frosting spreadable.

Ingredients you will need

Frosting

Milk

Lay the cake rectangles on a rack set on a rimmed baking sheet.

Equipment you will use

Baking Sheet

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

Frosting

Spread

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.

Ingredients you will need

Frosting

Spread

Equipment you will use

Offset Spatula

Mix the peanuts and dulce de leche in a bowl.

Ingredients you will need

Dulce De Leche

Peanuts

Equipment you will use

Bowl

Remove the cake from the freezer.

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 Leche

Frosting

Peanuts

Spread

Meanwhile, make the chocolate coating: Microwave the chocolate and butter in 30-second intervals, stirring, until melted and smooth.

Ingredients you will need

Almond Bark

Chocolate

Butter

Equipment you will use

Microwave

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

Chocolate

Spread

Equipment you will use

Offset Spatula

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

Chocolate

Dip

Equipment you will use

Offset Spatula

Photograph by Kat Teutsch