This is another post thanks to my daughter. She was watching Paula Deen and went to the computer to find this recipe. She could not find Paula’s and we adapted what she found but the concept is so fun. Our recipe used pound cake as the base but a full pound cake that we cut horizontally to make the base. So we made a giant candy bar. No one was complaining. We also used melted caramels for our caramel layer.
I have also learned in my blogging that the layer desserts are really attractive for photographing if you get the right angle shot. More importantly, the different layers add so many distinct flavors to your dessert and this is true for this one.
For the cake:
1/2 pound (2 sticks) butter, plus more for pan
1/2 cup vegetable shortening
3 cups sugar
3 cups all-purpose flour, plus more for pan
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.
Ingredients (adapted from Foodnetwork):
- 12 ounces semi-sweet chocolate chips
- 4tablespoons ( 1/2 sticks) butter, at room temperature
- 3 to 4 tablespoons milk
- 1 bag of caramels
- 2 cups confectioner sugar
For the coating:
- 10 ounces semisweet chocolate, finely chopped
- 1/2 stick cold unsalted butter, cut into pieces
Assemble the cake: Slice the pound cake horizontally to use for the bottom of the candy bar. This recipe makes 2 cakes.
Microwave the chocolate in 30-second intervals, stirring until melted. Using your stand mixer, mix in the butter. Next add 3 tablespoons milk and the confectioners’ sugar and mix. Add the confectioners sugar 1/2 cup at a time. Finish by adding in the melted chocolate. Use more milk, if needed, to make the frosting spreadable.
Lay the cake rectangles on a baking sheet. Spread some of the frosting on long end of each cake. Make as thick of a layer as you like. Smooth with a spatula. Put in the freezer for 30 minutes.
To make the caramel, melt in a double boiler adding just a little milk to get to the desired consistency. The caramel will thicken as you go. Start to pour on the caramel when the caramel starts to get somewhat firm. Put in the freezer for 30 minutes.
Meanwhile, make the chocolate coating: Microwave the chocolate and butter in 30-second intervals, stirring, until melted and smooth.
Pour the chocolate on the cake and spread it evenly over the top and sides with an offset spatula. Freeze until the chocolate cools slightly, 6 to 8 minutes. Enjoy!