Candy Snack Cake

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Chocolate Frosting, recipe follows
• Whipped cream, for topping, optional

Directions

Preheat oven to 350 degrees F. Line 9-inch baking pan with heavy-duty aluminum foil.

In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla extract.

In a small bowl, combine flour, cocoa, baking powder, and salt. Gradually add to butter mixture, beating until combined. Spoon batter into prepared pan.

Bake for 22 minutes or until a wooden pick inserted in center comes out clean. Spread chocolate frosting over hot cake. Let cool completely. Cut into squares and serve with whipped cream, if desired.

Chocolate Frosting:

• 1/4 cup butter
• 2 tablespoons unsweetened cocoa powder
• 3 tablespoons buttermilk
• 2 cups confectioners' sugar
• 3 (2.07-ounce) candy bars cut into 1/2-inch pieces (recommended: Snickers)

In a medium saucepan, melt butter over medium-low heat. Add cocoa, buttermilk and 1 cup confectioners' sugar. Stir in candy bars and allow to melt. Stir in remaining confectioners' sugar and immediately spread over hot cake.

Yield: 1 cup

SOURCE

Perfect Chocolate Cake