Yes, the name of the cake is setting high expectations for this cake. Well, this recipe meets and exceeds these expectations. The crunch is there, so is the caramel! So, try it for your self, and bake this wonderful snickers goodness!

Serves 8-10

2 cups flour
3/4 cup sugar
2 eggs + 2 yokes
2 sticks margarine (200 gm) – room temperature
3 tablespoons milk
3 tablespoons honey
2 teaspoons baking + 1 tablespoon white vinegar
1 tablespoon vanilla extract
Ingredients for Caramel Topping:
4 oz margarine
4 tablespoons sugar
2 tablespoons honey
2 cups chopped coarsely walnuts
Ingredients for Cream:
1 1/2 cans cooked condensed milk
Directions for Caramel Topping:
On low heat, using a nonstick pan, melt the butter, add the sugar and honey, stir.
When the sugar and honey liquefied, add the chopped walnuts.
Let the mixture thicken a bit, and turn a golden brown color; bring to a gentle simmer (2-3 min).
Meanwhile …. Preheat the oven to 350 degrees F.
Directions for cake:
On medium speed, cream the margarine with the sugar; then, add the eggs and yokes, milk,  and honey.
Mix in the baking soda – burned with vinegar; add the vanilla extract. Using a rubber spatula, scrape the sides of the mixing bowl, and mix everything together  again, before adding the flour.
On low speed, add the sifted flour in two portions.
Grease two round 9 in baking dishes, and place a small piece of wax paper on the bottom of the baking dish. ( technically, the recipe calls for three, but since I don’t have that many 9 in baking dishes, I have adjusted the baking directions).
Divide the batter into 1/3 in one baking dish and 2/3 on the other.
Pour the caramel topping over the 1/3 of batter pan, and spread the walnuts over it evenly. Don’t worry if some will mix in with the batter; they will sink to the middle of the cake as it bakes anyway.
Bake both for about 20 – 25 min. Check the thicker cake with a toothpick; if it comes out clean, the cake is done. Cool on a cooling rack completely ( 1 hour).
Cut the thicker layer in half, and assemble the cake.
I like to add a thin layer of the cream on serving dish, then place the bottom layer of the thicker cake, spread a generous amount of cream.  Add the second cake, and spread with cream again.
Place the last layer on top – the one that has walnuts. Cream the sides  only and cool in the refrigerator for 2-3 hours before serving.