Snickers Cake

Step 1

Bake cake per instructions on back of cake mix box. Use toothpick to test for doneness in center of cake.NOTE: I like to switch out milk for the water and switch out butter for the oil. It makes it more of a bakery style cake and adds flavor & moistness.

Step 2

While cake is hot out of the oven, use a straw or other utensil to poke holes all through out the cake.NOTE: fork tines will be too small. use other utensil big enough to poke holes that a thick filling will pour into.

Step 3

In a small bowl whisk together sweetened condensed & only 7 ounces of caramel topping. Pour onto cake aiming and filling the holes. Then spread what's left evenly on cake. Allow to cool completely on the counter top or place in refrigerator.

Step 4

Once cake is cooled, spread thawed cool whip over entire cake.NOTE: you can make your own whipped topping by beating 2 cups heavy whipping cream, 1/4 cup powered sugar and 1 tsp vanilla until soft peaks form.

Step 5

Chop up snickers bars and place on cake in a single layer. Top with peanuts. Drizzle cake with rest of caramel topping.Heat fudge in microwave safe bowl for 10 seconds at a time until you get a smooth consistency. Drizzle fudge over cake.

Step 6

Refrigerate cake for 1 hour to set up and enjoy. Any leftovers will need to be stored in refrigerator.