Snickers Cake {Gooey Caramel Chocolate Cake} Recipe
This Snickers Cake is so gooey and full of chocolate and caramel. It has been a family favorite for years, and it's not hard to see why.
Servings: 20
Calories: 291kcal
Equipment
- Mixing Bowl
- 9x13 Inch Baking Dish
- Saucepan
Ingredients
- 1 German Chocolate Cake Mix we used Betty Crocker
- 3 eggs
- 1⅓ cups water
- ½ cup vegetable oil
- 14 ounces Kraft Caramels 1 bag, or any other caramel you like
- ¼ cup milk
- ⅓ cup butter (which is about 3/4 of a cube)
- 2 cups chocolate chips
- 1 cup chopped pecans
- vanilla ice cream optional topping
- hot fudge optional topping
Instructions
- Mix together cake mix as directed on the box adding the eggs, water, and vegetable oil. Pour half of the batter into a greased 9x13 baking dish and bake at 350 degrees for 20 minutes.
- While it bakes, unwrap all the caramels (don't have your husband help- he will eat half of them. I am totally speaking from experience). Put the caramels, milk, and butter in a sauce pan and melt over low heat, stirring constantly until caramel is melted and smooth.
- Pour the caramel on the cake as soon as it is finished baking. Sprinkle the chocolate chips and pecans on top of the caramel. Spread the remaining half of the prepared cake mix batter on top. Bake for 20 more minutes at 350 degrees.
- If desired, serve topped with ice cream and hot fudge.
Notes
- We recommend refrigerating this cake and keeping it in a container, or tightly wrapped up with saran wrap or foil, for the best results. It will be good in the fridge for about 3 days, but recommended you eat the day of making it.
Nutrition
Calories: 291kcal | Carbohydrates: 32g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 265mg | Potassium: 150mg | Fiber: 1g | Sugar: 22g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg