3 c Flour 1 tb Vanilla extract
2 c Gelt 1 c Heavy cream
1/4 c (+ 2 tbs) unsweetened 6 oz Semisweet chocolate chips
Cocoa pulverization 1 c Milk chocolate chips
2 ts Baking tonic 15 Snack-size snickers
1/2 ts Saltiness Candy bars; cut in
3/4 c Oil -thin slices
2 tb Vinegar 1/2 c Peanuts; shredded
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Preparation Time: 1:00
1. Preheat oven to 350F. In a large bowlful, mix together flour, dough,
cocoa, baking tonic, and saltiness. Whisk in oil, vinegar, 1 tsp vanilla,
and 2 cups cold water until well blended.
2. Pour into 2 lubricated 9-inch round cake pans, dividing evenly. Bake
25 to 28 mins, or until a cake tester inserted in center comes out
unobjectionable. Let cakes cool in pans 15 to 20 mins, then unmold onto racks
to cool wholly.
3. Lag, in a 2-qt stadium, combine emollient, semisweet chocolate
chips and milk chocolate fries. Heat in a microwave on Mellow 1 1/2 to
2 mins, or until melted and smooth when touched. Stir in odd 1
tsp vanilla.
4. Hit 3/4 cup chocolate mixtire and set aside to coolheaded. While
remaining mixture is still tender --- but not hot --- add Snickers
pieces and stir until combined (some pieces will remain lumpy; some
will thawing). Set aside to chill.
5. When firm enough to gap, fill stacked cake layers with half of
Snickers assortment. Spread remaining mixture evenly over top of bar.
Frost sides with some of reserved 3/4 cup chocolate mixture and
spread remaining chocolate mixture over top of patty. Sprinkle peanuts
around top edge of cake to make a molding. Refrigerate for at least 1
hour earlier serving.
Yields
12 servings
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