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Leftover Halloween Candy Cake




Source of Recipe


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List of Ingredients







Makes 18 to 20 servings

For the cake:
12 Fun Size candy bars (8 to 8.5 ounces total)
2 tablespoons milk
1 (18.5-ounce) box white cake with pudding in the mix
2 cup water
1/3 cup vegetables oil
3 eggs
2 tablespoons all-purpose flour

For the frosting:
1/2 cup unsweetened cocoa
2 1/2 cups confectioners' sugar, sifted
1 teaspoon vanilla
6 tablespoons butter, softened
3 tablespoons plus
2 teaspoons milk

For the cake: Preheat the oven to 350 degrees. Lightly butter and flour a 13-by 9-inch cake pan.

In a medium saucepan over medium-low heat, melt the candy bars with milk. Stir until the candy has melted. Cool 5 minutes.

In a large bowl using an electric mixer, blend cake mix, water, oil and eggs on low, scraping down sides of the bowl. Beat 2 minutes on high.

Stir 2/3 cup of cake batter and the flour into the cooled chocolate mixture and mix until thoroughly incorporated.

Pour the remaining white cake batter into the prepared pan. Spoon the chocolate mixture over the cake batter. Swirl the chocolate mixture into the cake batter with a knife. Bake 28 to 32 minutes or until a toothpick inserted in the center of the cake comes out clean. Completely cool the cake in the pan before frosting.

For the frosting: In a large bowl using electric mixer, cream together the cocoa, confectioners' sugar, vanilla and butter on high. Gradually add the milk and beat until the frosting is spreadable. Frost the top of the cake.

Per serving, based on 18: 340 calories (39 percent from fat), 15 grams total fat (5 grams saturated), 44 milligrams cholesterol, 49 grams carbohydrates, 4 grams protein, 274 milligrams sodium, 1 gram dietary fiber.

Recipe