Candy Bar Cake Recipe By Paula Deen
Ingredients
This Candy Bar Cake Recipe by Paula Deen is the ultimate indulgence for any occasion. It is a simple and delicious cake that can be made in no time. To make this cake, you will need: 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup (2 sticks) butter, softened, 2 cups granulated sugar, 4 large eggs, 1 teaspoon vanilla extract, 1 1/2 cups buttermilk, 1 (8-ounce) bag mini candy bars, such as Snickers, Milky Way, Reese’s, or Butterfinger.
Instructions
Preheat oven to 350°F. Grease and flour a 9-by-13-inch baking pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. In a large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then beat in the vanilla. Alternately beat in the flour mixture and the buttermilk, beginning and ending with the flour. Spread the batter evenly in the prepared pan. Sprinkle the candy bars over the top of the batter. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan before cutting.
Nutrition
This Candy Bar Cake is an indulgent treat that should be enjoyed in moderation. Each serving contains a generous amount of calories, fat, and sugar. One serving contains approximately 255 calories, 12.3 grams of fat, and 24.8 grams of sugar. If you are looking for a healthier alternative, you can substitute in whole wheat flour and reduce the amount of sugar. Additionally, you can opt for sugar-free candy bars to reduce the sugar content of the cake.
Tips and Variations
If you are looking for a different flavor profile, you can use any type of candy bars you like. You can also add chopped nuts to the cake batter before baking for an added crunch. For an extra special treat, you can drizzle some melted chocolate over the top of the cake for an even richer flavor. If you want to make the cake even more festive, you can add food coloring to the batter to create any color you desire.
Storing the Cake
This Candy Bar Cake can be stored in an airtight container at room temperature for up to three days. If you want to extend the shelf life of the cake, you can store it in the refrigerator for up to five days. The cake can also be frozen for up to two months. To freeze the cake, wrap it tightly in plastic wrap and place it in a freezer-safe container.
Serving the Cake
This Candy Bar Cake is an excellent choice for any occasion. It is best served at room temperature, but it can also be served cold. If you are looking for a fancy presentation, you can top the cake with whipped cream, fresh fruit, or ice cream. This cake is sure to be a hit at any gathering or celebration!
Conclusion
This Candy Bar Cake Recipe by Paula Deen is an easy and delicious cake that is sure to satisfy any sweet tooth. With its simple ingredients and delicious flavor, this cake is perfect for any celebration. Whether you are looking for a unique dessert or an indulgent treat, this cake is sure to be a hit. So, what are you waiting for? Get baking and enjoy!
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