Dessert: Snickers Cake

Recipe by Peggy Rossi, Roseville CA For convenience, you can use the mini candy bars available in one-pound bags.

This recipe includes superfoods such as:

Nuts

Health benefits of Snickers Cake

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

10 ounces semisweet chocolate, finely chopped
1 1/4 cups (2 1/2 sticks) butter, room temperature
1 1/2 cups sugar
8 large eggs, separated, room temperature
2 teaspoons vanilla extract
1 1/4 cups roasted unsalted peanuts, coarsely chopped (about 6 ounces)
1 cup cake flour
Pinch of cream of tartar

Instructions

Preheat oven to 350 °F. Grease three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper. Melt chocolate in top of double boiler over simmering water; stir until smooth. Remove from over water and cool to barely lukewarm.
Using electric mixer, cream butter in large bowl until light and fluffy. Gradually add 1 1/4 cups sugar, beating until smooth. Beat in egg yolks 1 at a time. Mix in vanilla. Stir in chocolate, then peanuts. Sift flour over batter and gently fold in. (Batter will be very thick.)
Using clean dry beaters, beat whites with cream of tartar in another large bowl to soft peaks. Gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Fold 1/2 of whites into batter to lighten. Gently fold in remaining whites. Divide batter among prepared pans. Bake until tester inserted in centers comes out clean and tops are crusty, 25 to 30 minutes. Cool in pans on racks 10 minutes. Run small sharp knife around pan sides to loosen, if necessary. Turn out onto racks. Peel off paper. Cool to room temperature. (Cakes can be prepared 2 days ahead. Wrap tightly and refrigerate.)