FOR THE CHOCOLATE CAKE:
1-¾ cup Flour, Plus More For Pans
2 cups Sugar
¾ cups Cocoa Powder
2 teaspoons Baking Soda
1 teaspoon Baking Powder
½ teaspoons Salt
1 cup Buttermilk
½ cups Vegetable Oil
2 whole Large Eggs, Room Temperature
1 teaspoon Pure Vanilla Extract
1 cup Freshly Brewed Hot Coffee
1 Tablespoon Butter For Greasing Pans
12 whole Fun Sized Snickers Candy Bars, Cut Into Small Pieces
FOR THE CARAMEL SAUCE:
1 cup Brown Sugar
½ cups Half-and-half
4 Tablespoons Butter
1 pinch Salt
1 Tablespoon Vanilla Extract
FOR THE CREAM CHEESE FROSTING:
12 ounces, weight Cream Cheese, Room Temperature
1-½ stick Unsalted Butter
1-½ teaspoon Vanilla Extract
• 5-½ cups Powdered Sugar
Preheat the oven to 350 F. Grease two 8-inch x 2-inch round cake pans with butter. Line the bottom of the pans with parchment paper, then butter and flour the pans. Set pans aside.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer, and mix on low speed until combined. Set aside.
In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just until combined.
Pour the batter into the prepared pans and bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place one of the cakes, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting (recipe below). Scatter some of the Snickers pieces over the icing, then drizzle a little caramel sauce over it (recipe below). Place the second cake layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Press two rows of Snickers pieces into the sides of the bottom edge of the cake, all around the cake. Decorate the top of cake with remaining Snickers pieces. Drizzle caramel sauce over the cake as desired.
The Pioneer Woman’s Homemade Caramel Sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.
For the frosting: In the bowl of an electric mixer, use the mixer to combine the cream cheese, butter and vanilla until smooth. Slowly add the powdered sugar and beat until combined. I like to put my frosting in the fridge to firm up a bit before frosting my cake.