Snickers Cake

I made this as a birthday cake.  It's super rich and sure to please the Snickers-lover in your life.

Yield: 2 cakes, 16 servings

Ingredients

• Cake
• 2 frozen pound cakes, 12 oz. each
• 6 oz. semisweet chocolate chips
• 24 tbsp butter at room temperature
• 6-8 tbsp milk
• 2 lbs. confectioners' sugar
• 1 1/2 cup salted peanuts
• 4 cups ducle de leche
• Chocolate Coating
• 20 oz. semisweet chocolate
• 16 tbsp cold butter

Directions

1. Thaw the cakes.  Trim the top to flatten.
2. Microwave the chocolate in a bowl for 15-20 seconds at a time, stirring until smooth.
3. In a stand mixer, combine the butter, milk, and confectioners' sugar.  Whip until smooth.  Beat in the melted chocolate and add more milk if necessary.
4. On each cake, spread a generous layer of chocolate filling.  Place them in the freezer for 10 minutes to firm.
5. Mix the peanuts and dulce de leche.  Spread as a layer on top of the chocolate filling.  Return to the freeze for 20-30 minutes until firm.
6. For the chocolate coating, microwave the chocolate and butter in 15-20 second batches, stirring until smooth.
7. Place the cakes on a wire rack.  Pour the chocolate coating over the top and let it drizzle down the sides.  Use a spatula to smooth it out over the entire cake.
8. Store the cakes in the refrigerator until ready to serve.

Adapted from Food Network.