Preheat Oven to 350 degrees. Grease and flour two 9 inch round pans and set aside.
2 cups sugar
1-3/4 cup flour
3/4 unsweetened cocoa powder
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs, room temperature
1 cup milk
1/2 cup veggie oil
1 tsp vanilla
1 cup boiling water
Place sugar,flour.cocoa, baking powder,baking soda and salt in bowl of mixer. Mix until combined well. Add eggs, milk, veggie oil, and vanilla. Beat on medium for about 3 minutes. Bring water to a boil add to mixture and stir in by hand till well combined. Pour batter into prepared pans and bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean. Let cakes cool on racks in pans for about 15 minutes. Turn out of pans onto cooling racks and cool completely.
adapted from Mom-Makes.com
4 Tbsp butter
1 cup sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow fluff
1/4 cup creamy peanut butter
1 tsp vanilla
1 cup chopped nut topping (I used the can of nut topping found in the ice cream topping aisle)
In a sauce pan melt butter on medium heat. Add sugar and evaporated milk. Stir until sugar is completely dissolved. Bring to a boil. Reduce heat to low and continue to cook 5 minutes, stirring occasionally.
Remove from heat add fluff, Peanut butter and vanilla, stir until smooth. Fold in nuts. Transfer to a glass bowl and let cool to room temperature before filling cake.
1-8 ounce block cream cheese, softened to room temperature
1/2 cup powdered sugar
1 Tbsp Creme de cocoa (you can use vanilla if you like)
2 cups Heavy whipping cream
In cold bowl of mixer with a cold whisk attachment, whip cream cheese till fluffy. Add sugar and creme de cocoa, whisk until combined. while still whisking slowly add heavy whipping cream. Whisk until stiff and desired frosting consistency.
CARAMEL and GANACHE
1/4 cup of thick ice cream topping caramel
1/2 cup semisweet chocolate chips
1/2 cup heavy whipping cream
1 Tbsp butter
Place chips in a heat safe bowl. In a sauce pan over medium heat bring cream and butter to a boil. Pour cream over chips and stir till completely melted and smooth. Cool to room temperature.
1 bag snickers unwrapped mini’s
Place on layer of cake on board fill with nougat filling and then top with second layer of cake. Frost with frosting and set in freezer for about 15 minutes. Add Caramel slowly to top of cake, place back in freezer about 15 minutes. Pour room temperature ganache over caramel and then back in freezer at least 15 minutes until chocolate is set. Decorate with tiny snickers and nut topping if you like! 🙂