Candy Bar Cake

WARNING: THIS CAKE IS DELICIOUS AND INSANELY SWEET!

If you have a history of high blood pressure or if diabetes runs in the family, please advise your family physician before attempting to BAKE or EAT this cake.

The chocolate buttercream in this cake is great but like most buttercreams it's just a little too sweet in my opinion. Next time I make this cake, I 'm going to take the suggestion of a friend and use softened chocolate ice cream instead! Sounds yum, right?!? But oh man, don't even get me started on that dulce de leche layer!! It is TO DIE FOR and I can see myself just scarfing down a whole bowl of that stuff!! YUM AND YUM!!

For the cake:

1 (10.75 ounce) frozen pound cake
5 ounces of semi sweet chocolate chips
2 sticks of unsalted butter, at room temperature
4 Tbsp of milk
1 tsp of lemon powder extract
1 pound of powdered sugar
1 cup of salted roasted peanuts
2 (13.4 ounce) cans of dulce de leche

For the chocolate coating:

12 ounces of semisweet chocolate chips
1 stick of cold unsalted butter, cubed

*To make the "squiggle" on top of the cake you will need:

1 cup of semi sweet chocolate chips
3 Tbsp of unsalted butter, room temp

Optional: cake board

Assemble the cake:
Trim 1/4 inch off of the short ends of the pound cake, then trim the domed top to make it flat. Slice the cake in half horizontally to make two equal sized triangles.

Microwave the chocolate in 30 second intervals, stirring until melted. Beat your butter until smooth and then slowly add in your powdered sugar, lemon juice powder, and milk. Beat until smooth, scraping the bowl at least once. Beat in your melted chocolate. Add more milk if needed, to make the frosting spreadable.

Lay the cake on your cake board(if using), and place it on a wire rack set on a rimmed baking sheet. Spread some of the frosting on one short end of each cake and press together firmly to form a long rectangle.

Spread the remaining layer of your chocolate buttercream onto your cake, making it at least 1 inch thick. Smooth the tops and sides with an offset spatula. Freeze until firm, about 30 minutes to an hour.

Mix the peanuts and dulce de leche in a bowl.

Remove the cake from the freezer. Spread an even layer of the peanut mixture over the chocolate buttercream and freeze again for another 30 minutes to an hour.

Meanwhile, make the chocolate coating by microwaving the chocolate and butter in 30 second intervals, stirring until smooth. Remove the cake from the freezer and spread the chocolate over and around the cake. Use an offset spatula to smooth the top and sides of the cake. Dip the spatula in hot water, and wipe off excess, and smooth out chocolate until smooth. Freeze for 5 minutes or just until firm.

Melt 1 cup of semi sweet chocolate chips with 3 tablespoons of butter in microwave. Stir until smooth. Remove cake from freezer and pour chocolate mixture in a thin line on top of the cake. Smooth out slightly. Starting at the short end of the cake, dip the edge of an offset spatula into the chocolate at an angle and gently pull up, repeating along the top of the cake to create a wave pattern. Chill for 15 minutes in fridge before serving!

Recipe adapted from Food Network Magazine.