I tend to hide the Halloween candy and ration it out as needed. A little goes in lunches, a little for treating the kids, and a lot gets used in cakes, cookies, and homemade ice cream. This cake is yummy but you need to plan in advance because you need time for cooling between steps.
16 fun size Snickers
1 box yellow cake mix (plus oil, water, eggs that the box calls for)
1 1/2 c milk
1 box instant chocolate pudding mix
1 8oz block cream cheese
1 stick softened butter
1/2 -1 c cocoa powder (bakers, unsweetened)
1-2 c powdered sugar
caramel sundae syrup
HEAVILY grease and flour 2 8" round cake pans. Make the cake batter as directed on the box.
Pour half the batter into each pan. Bake 15 minutes. While the cakes are baking, chop 8 of the candy bars into thin slices. Remove cakes from the oven and scatter candy pieces in both. Finish cooking the cake based on the directions, checking about 5 minutes early. The cakes are done when a toothpick inserted in the center comes out clean.
Let cakes cool and remove to a wire rack.
Mix pudding mix and milk in a well chilled bowl. Let firm up 5 minutes in the fridge or freezer. Put one cake upside down on a serving plate. Cover with pudding, and top with the other cake, smoothest side up. Let refrigerate at least 1 hour.
In a mixing bowl, whip butter and cream cheese until smooth and fluffy. Add 1/2 c of cocoa powder and
1 1/2 c of powdered sugar (to start) and beat until smooth and fluffy. I have to taste a lot to make it come out the way I want it to, and adjust to get it to the right consistency. If its too dry, you can add a SMALL amount of water (like 1 tsp) to add moisture. If its too sweet add a little cocoa, too bitter a little sugar.
Spread the frosting over the top and sides of the cake. Put the snickers around the top of the cake like 8 evenly spaced numbers on a clock. Drizzle with caramel, putting a little extra on the edges so it drips down the sides.
Keep refrigerated until its time to serve.