Candy Bar Cake

• 1 12-ounce frozen pound cake
• 3 ounces semisweet chocolate, finely chopped
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperaturebutter
• 3 to 4 tablespoons milkmilk
• 1 1-pound box confectioners' sugarsugar
• 3/4 cup salted roasted peanutspeanut
• 2 cups dulce de lechedulce-de-leche
• 10 ounces semisweet chocolate, finely chopped
• 1 stick cold unsalted butter, cut into piecesbutter

1. 01Assemble the cake: Trim 1/2 inch off the short ends of the pound cake, then trim the domed top to make it flat. Stand the cake on its side and slice in half horizontally to make two equal-size rectangles.
2. 02Microwave the chocolate in 30-second intervals, stirring until melted. Beat the butter, 3 tablespoons milk and the confectioners' sugar with a mixer. Beat in the melted chocolate. Add more milk, if needed, to make the frosting spreadable.
3. 03Lay the cake rectangles on a rack set on a rimmed baking sheet. Spread some of the frosting on one short end of each cake and press together to form a long rectangle. (You can slide a thin piece of cardboard under the cake for moving to a platter later.)
4. 04Spread the remaining frosting on the cake in a 1-inch-thick layer, making the edges slightly higher than the center. Smooth the top and sides with an offset spatula. Freeze until firm, about 30 minutes.
5. 05Mix the peanuts and dulce de leche in a bowl.
6. 06Remove the cake from the freezer. Spread the peanut mixture on the frosting in a flat, even layer. Freeze until the dulce de leche is firm, about 30 minutes.
7. 07

Calories

778 kcal

Protein

9 g

Fat

41 g

Saturated fat

22 g

Carbs

102 g

Fiber

3 g

Sugar

89 g

Sodium

182 mg

Cholesterol

85 mg

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