Ignoring the “Cheats” part to this blog post title, if I told you that this Salted Caramel Snickers Chocolate cake was made with a packet mix, would you believe me?
I have a love/hate relationship with packet cake, cookie and muffin mixes. I hate them because they all have that “packet mix taste” to them BUT I love them because they help people get into the kitchen to bake when the usually wouldn’t. I thought it would be fun to share some ideas on how to spruce up the old packet mixes to make it look like you’ve spent a shit ton of time in the kitchen creating a bloody masterpiece.
This Cheats Salted Caramel Snickers Chocolate Cake is super delicious and NO ONE needs to know it took minimal effort and a little help from a boxed cake mix!
What you’ll need
– 1x Edmonds Rich Chocolate Cake or Betty Crocker Devils Food Cake chocolate cake mix
– 1x batch of dulce de leche (see first part of recipe for instructions as needs to be made the night before!)
– 2x snickers bars, roughly chopped
– sprinkle of sea salt
What to do
– You’ll want to start by making your Dulce de Leche! Either make this the night before or first thing in the morning as it takes 2.5 -3 hours to cook + cooling time! Alternatively, you can use that shitty tinned caramel that doesn’t taste as amazing as this! Bring a big pot of water to the boil, take the label off your condensed milk tin and pop it into the pot on it’s side. Leave it to cook for 2.5-3 hours, making sure you check the pot every half an hour or so to ensure there is enough water covering the tin. Top up when needed. Once the time is up, remove the tin from the pot with some tongs and leave it to cool completely before popping it into the fridge.
– Preheat your oven to 160 degrees c (140 fan force) and grease and line a 6cm round cake tin with baking paper.
– Make your cake mix according to the directions on the back of the packet and whack it into the oven. Once it’s cooked, leave it to cool in the tin for 15 before transferring to a wire rack to cool completely. Once cold, slice in half.
– Grab your dulce de leche from the fridge and scoop it out into a bowl. Zap it in the mircrowave for 20-30 seconds, sprinkle in some sea salt and give it a good stir.
– Pop the bottom half of your cake onto a cake stand or plate and spread almost all of your dulce de leche over the top. You need to reserve a little for drizzling. Sprinkle with chopped up snickers bars, again- save a little for the top, before sticking the top half of your cake on.
– Make the chocolate icing according to the directions on the back of the packet and spread over the top of your cake. Sprinkle with the remaining chopped up snickers bar pieces and drizzle with the left over caramel.