Twix Cake

By Lauren MiyashiroPublished: Jun 11, 2016

Yields:

10 serving(s)

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

1 hr 30 mins

It's bigger (and better) than the candy bar.

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Ingredients

1. Step 1Keep the pound cake in its aluminum loaf tin. Press against the tin so that each of the four sides are flush with the pound cake. (You want to create a seal to prevent caramel from leaking down sides.)
2. Step 2In a medium saucepan over low heat, melt caramels. When beginning to melt, add the heavy cream. Stir occasionally, and cook until the caramels melt completely. Immediately remove from heat and pour over pound cake. Refrigerate for 1 hour, or until caramel hardens.
3. Step 3When the caramel is set, cut around the aluminum pan to reveal the cake. Remove the caramel-topped pound cake from the tin completely.
4. Step 4Place a medium glass bowl over a pot of barely simmering water to create a double-boiler. Add chocolate and heat until melted through completely, stirring occasionally. Turn off heat and pour melted chocolate over the pound cake to cover completely. Let cool until chocolate hardens.