Ingredients:
1 frozen pound cake
6 ounces semi-sweet chocolate, finely chopped
1 1/2 sticks unsalted butter
4 tablespoons milk
1 16 ounce box powdered sugar
3/4 cup salted roasted peanuts
2 cups caramel
Chocolate Coating:
10 ounces semi-sweet chocolate, finely chopped
1 stick unsalted butter, cut into pieces
Directions:
Begin by trimming the short ends and top of the pound cake in order to make it flat. Next, slice the cake in half to make two rectangles, as pictured below.
To make the frosting, microwave the chocolate until melted and add butter, milk and powdered sugar. Mix until spreadable.
Set the cake rectangles side by side on a rack or baking sheet. Spread frosting on the short end of each cake and press together to form a long rectangle. Spread the remaining frosting on the cake in a flat layer and then freeze the cake until firm.
While the cake is chilling, mix the caramel and peanuts in a bowl. Remove the cake from the freezer and spread the mixture over the frosting. Return the cake to the freezer and allow to firm up again. This was an extremely messy step... I got caramel all over my freezer, so if you're smarter than I was, you'll put some wax paper down in there or use a tray that doesn't have holes in it....!
Next, make the chocolate coating by microwaving the chocolate and butter together, stirring until melted and smooth. Remove the cake from the freezer and spread the chocolate evenly over the top and sides of the cake. Reserve some chocolate for the decoration on top. Freeze until the chocolate cools slightly, 6 to 8 minutes. Next, starting at the short end of the cake, dip the edge of an offset spatula into the remaining chocolate at an angle and gently pull up, repeating along the top of the cake to create a wave pattern. This will make the "waves" that you see on top of real candy bars.
Now it's time to eat your cake! You might want to share; this is a big one!
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