What’s the one problem you didn’t know candy bars had?
They don’t have cake in them.
It’s okay, because we can easily resolve this candy-cake conundrum: We’ll make a GIANT candy bar stuffed with cake. The end result is what you would get if a Snickers bar and a cake had a baby. You’ve got a layer of moist, dense pound cake topped with fluffy chocolate frosting and a caramel-nut filling, all cradled inside a smooth milk chocolate shell. Your mind will explode from the sweet symphony encompassed within this cake: chocolate, caramel, frosting, nuts, cake…It’s a sweet tooth’s dream.
You better hurry up and grab a slice before it evaporates, because this candy bar-cake hybrid is too good to be true.
A Few Tips Before You Get Cooking:
- This cake looks really fancy and complicated. Here’s a secret: It’s not at all. It’s so easy, you’ll want to make one every day!
- In fact, you can see just how easy it is by watching my step-by-step video below.
- Do not use store-bought frosting. It is too rich and fudgy along with all the other indulgent components of the cake. This frosting is light and fluffy like a mousse, and it’s super quick and easy to make.
- Don’t like nuts? Skip ‘em!
- If you’re more of a dark chocolate person, feel free to use that instead.
- This would be a great present for the candy bar lover in your life.
- Yes, I give you the option of buying a store-bought pound cake, but I implore you to make your own. Homemade is so much better, and pound cake is the easiest cake to make on the planet. I have the Perfect Pound Cake recipe; it’s moist, buttery, and to die for.
- You can bake the cake in the morning (or the day before) and assemble it later.
- Whatever cake you use, make sure it’s the size of a standard loaf pan.
- You know what would be good besides the caramel nut filling? Peanut butter.
- You must have the chocolate coating warm when you pour it on so that it doesn’t harden up before you can spread it out. However, make sure it’s not hot or it will melt the caramel below.
