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Sinful Snickers Pound Cake




Source of Recipe


Virginia Butterfield


Recipe Introduction


Great for holidays and special occasion


List of Ingredients




Sinful Snickers Pound Cake


CAKE

6 Snickers Candy Bar (coarsely chopped)
1 cup Breakstones Sour Cream (divided)
1/2 cup (1 stick) Land O Lakes Salted Butter
2 cups Dixie Crystals Sugar
4 jumbo eggs
2 1/2 cups White Lily All-Purposre Flour
3/4 teaspoon Arm and Hammer Baking Soda
1 teaspoon Morton Iodized Salt
1 teaspoon Tones Pure Vanilla

ICING

4 Snickers Candy Bar (coarsely chopped)
1/2 cup (1 stick) Land O Lakes Salted Butter
2 tablespoons milk
1 teaspoon Tones Pure Vanilla
1 cup Dixie Crystals Powdered Sugar

Recipe




Preheat oven to 350°F.

Butter and flour 10-inch tube pan (or Bundt pan).

In a double-boiler on medium-high heat, melt the chopped candy bars with 1/3 cup of the sour cream until smooth, set aside.

In an electric stand mixer, blend butter until creamy.

Gradually add in the sugar until fluffy.

Add eggs in one at a time , beating well after each addition.

Sift the four, salt and baking soda.

Gradually add to butter, sugar and egg mixture, do not over beat.

Mix in the remaining sour cream, vanilla extract and the melted candy mixture, mix until combined.

Pour the mixture into the prepared pan and bake at 350°F. for 55-60 minutes, or until a toothpick inserted near the center comes out clean.

Allow to cool on a wire rack for 10 minutes before removing from pan.

Remove from pan and cool completely on a wire rack.

Place cooled cake on cake platter.

Meanwhile, make the icing while the cake is cooling.

In a double-boiler, place the remaining chopped candy bars along with the butter and milk.

Stir until melted and smooth.

Mix in the vanilla extract and powdered sugar.

Spoon icing over so it runs down the sides.

Allow icing to dry.