Miss Fats is a huge supporter of celebration: mostly because it involves cake. So when her friend’s 30th birthday rolled around she was thrilled to be able to create a crazy cake for the big day. This particular friend has the palate of a ten-year old boy: there’s no such thing as sugar excess. This was Miss Fats’ chance to make the most indulgent cake of her life: she’d like to think she delivered. He tends to favor Snickers and Reece’s candy bars, so Miss Fats just went for it to create a cake that layers dark chocolate cake, peanut butter and chocolate pudding, and graham crackers, all topped off with chopped candy bars, chocolate ganache and homemade salted caramel sauce. Yep. Welcome to Snickers and Reece’s mutant child: Miss Fats named him Georg (pronounced “gee-org:” say it right.)
This cake has a number of steps, but doesn’t actually take as much time as you think. Not to mention the decorating process is endlessly fun and you cannot screw it up. The key is getting all the components: you need to bake cakes, make pudding, ganache, and caramel sauce. Miss Fats split the process over two days to allow the cake to fully set up in the pan. She recommends assembling the cake in the loaf pan on day one, and then finishing it off with the sauces and candy the next day. What emerges from 48 hours of labor is a layered loaf of cakey-pudding crazy time that will send you right back to that Halloween when we discovered just how good it was to shove a mini Snickers and a Reece’s cup into your mouth. Seriously, though, you are getting every texture with this cake: the fluffy cake, smooth pudding, and a good crunch from the graham crackers all topped off with big chunks of candy that have been drizzled in chocolate and caramel.
There are a number of shortcuts one could easily take with this cake to speed up the process: using box cake mix, instant pudding, etc. But Miss Fats doesn’t recommend this. Ever. All of these recipes are incredibly easy and frankly won’t take you much longer than the processed, instant versions. Not to mention a good basic chocolate cake and pudding recipe is key to have in your arsenal anyway. Miss Fats also apologizes for the poor photo quality. She has to admit that this cake was made in the middle of the night and unfortunately the pictures reveal the state of lighting and her mind at the time.
Snickers Reece’s Monster Cake AKA Georg:
makes one 9x5x3 loaf pan cake
adapted from Baker’s Royale Snickers Cake
Miss Fat’s favorite easy chocolate cake recipe can be found here. She simply halved the recipe, and substituted prepared black coffee for the water.
1/2 cup corn starch
1/3 cup sugar
heavy pinch of salt
4 cups whole milk
1/2 cup peanut butter (Miss Fats used unsalted chunky all natural)
1/2 cup semi sweet chocolate chips
caramel sauce: Miss Fats used the recipe from Baker’s Royale and it was absolutely delicious. All she added was a couple of good pinches of salt to give it that toffee, salty flavor. ingredients and instructions are reproduced here.
1 cup sugar
6 tbs water
4 tbs butter
1/4 cup heavy cream
4 oz semi sweet chocolate chips
1/4 cup heavy cream
2 snickers bars, chopped
3 packages of Reece’s (total of 6 regular sized cups), chopped
8 graham crackers (approximately)
1. Preheat oven to 350 degrees. Make the cake: follow the instructions to make the batter in the link above. Divide your batter between two greased 9×5 loaf pans and bake for approximately 15 minutes or until a toothpick comes out clean. Allow cakes to cool for 10 minutes, remove from pan and allow to cool completely.
2. Make the pudding: in a large glass or metal bowl (that you can sit over a saucepan of water), combine the sugar, cornstarch, salt and milk. Whisk vigorously to avoid any corn starch clumps. Place over a simmering pan of water, whisking fairly frequently. Allow the pudding to thicken until it coats the back of a spoon (Miss Fats’ took about 30 minutes). Divide the pudding in half. In one bowl, mix in the peanut butter. In the other, stir the chocolate chips into the hot pudding. Taste and add additional salt if you’d like.
3. Assemble the cake: create a tin foil sling at the bottom of your 9×5 loaf pan by folding a long strip of foil in half and placing it across the width of the pan with sever inches hanging over the edge. Line your pan with plastic wrap. Place the first layer of cake at the bottom. Follow up with a generous layer of peanut butter pudding (don’t skimp too much on this because the pudding helps keep the cake nice and moist). Add a layer of graham crackers, followed by a thinner layer of chocolate pudding. Repeat this step once more. (You should have 2 layers of peanut butter pudding and 2 chocolate and 3 graham cracker.) Top off with the second layer of cake. This layer will be slightly smaller than the top of the loaf pan (if yours is tapered like Miss Fats’), so simply fill in the sides with chocolate pudding. Make sure you have an even top (if not, simple use additional pudding to do so). Chill the cake overnight. If your pudding was not super thick, Miss Fats recommends freezing the cake.
4. Make the caramel sauce: place sugar and water into sauce pan over medium low heat. Stir and allow sugar to dissolve. Once it has, turn up heat to high. No more stirring. Simply swirl the pan as it begins to bubble. Cook the sugar until it reaches a light golden brown (about 6-8 minutes): be careful not to take it too far. Add the butter and cream and stir vigorously. The mixture will bubble up so be careful. Add a healthy pinch of salt. Remove from heat.
5. Make the ganache: heat the cream in the microwave. Pour over chocolate chips, allow to stand for a about a minute and stir to combine.
6. Decorate the cake: to remove the cake from the pan, use the sling to make sure it’s loose (came out quite easily for Miss Fats). Invert your serving platter (Miss Fats favors ones of the sea monster variety for this one) over the cake and flip. Use the sling to make sure it comes out clean. Remove the plastic wrap and foil. Drizzle caramel sauce over top of the cake and mound half of the chopped candy bars on top. Drizzle the ganache and more of the sauce. Hell. just go to town with this. No rules. Drizzle and mound the hell out of it.
There you have it. You’ve just birthed Georg. Congrats on your mutant baby. Miss Fats stored this monster in the fridge to allow all the sauce to set up. She recommends allowing the cake to sit out for about 30 minutes before cutting and serving.