Individual Snickers Chocolate Layer Cake screams dig-into-me-and-eat-me-now! The silky smooth creaminess of the chocolate whipped cream contrast nicely with the crunch of the nuts and chocolate chips. All this paired with the interesting and unique caramel bits makes each spoonful of this mini layer cake the perfect bite!
8ounceswhipped creamI used Cool Whip brandAdditional ingredients
1/4cupmini chocolate chips
1/2cupwhipped creamhomemade or bought, again I used Cool Whip brand
Preheat oven to 350 degrees fahrenheit. Prepare a 11x15 inch sheet pan with non-stick spray. You can even line with parchment paper for easier cleanup.
In the bowl of your mixer, add cake mix, cocoa, buttermilk, oil, eggs and extract. On low, mix until everything is combined. Turn speed to medium and beat 2 minutes.
Using an offset spatula, spread evenly in pan, batter will be a thin layer.
Bake 14 to 15 minutes or until center springs back when touched or a wooden pick comes out clean when stuck in middle of cake.
Allow to cool on a wire rack.
Add chocolate chips, butter, syrup, and milk (or water) to a microwave-safe bowl. Microwave at 30-second intervals. Stir completely between each interval until chips are melted. It may only take 60 total depending on your microwave, be careful not to over-cook.
Chocolate Whipped Cream
Melt chocolate chips in the microwave, stir until smooth, allow to cool slightly. Stir chocolate into the whipped cream until well incorporated. Refrigerate any unused whipped cream. This is great on Chocolate Waffles
Spread 1 tablespoon chocolate whipped cream and a drizzle of chocolate ganache on one layer. Top with a sprinkle of nuts, caramel bits and chocolate chips, repeat two more times so that you have a three layer cake. Repeat process with other cake cutouts until all the cake is used.
Refrigerate cakes until ready to serve or refrigerate up to 3 days.