BackLeftover Halloween Candy Cake
Serves 18 to 20
CAKE:
12 fun-sized candy bars (8 to 8.5 ounces total)
2 tablespoons milk
1 box white cake with pudding in the mix
1 cup water
1/3 cup vegetable oil
3 eggs
2 tablespoons flour
FROSTING:
1/2 cup unsweetened cocoa
2 1/2 cups powdered sugar, sifted
1 teaspoon vanilla
6 tablespoons butter, softened
3 tablespoons, plus 2 teaspoons milk
Preheat the oven to 350 degrees. To make the cake, lightly butter and flour a
13-inch by 9-inch cake pan. In a medium saucepan over medium-low heat, melt the
candy bars with the milk. Stir until the candy has melted. Cool for 5 minutes.
In a large bowl using an electric mixer, blend the cake mix, water, oil and eggs
on low, scraping down the sides of the bowl. Beat for 2 minutes on high. Stir
2/3 cup of the 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 on top of the cake batter. Swirl the chocolate mixture into the cake
batter with a knife. Bake for 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. To make the frosting, cream
together the cocoa, powdered sugar, vanilla and butter in a large bowl using an
electric mixer on high. Gradually add the milk and beat until the frosting is
spreadable. Frost the top of the cake.
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