Candy Cake

Photo: Antonis Achilleos; Styling: Gerri Williams

Use your favorite leftover candy to make this tasty cake. A bittersweet chocolate icing drizzle brings out the sweet chocolate crunch tucked into the Bundt cake.

Yield: Serves 12
Cost per Serving: $1.22
Recipe from All You

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Recipe Time

Prep Time:
Bake: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 642
  • Fat: 34g
  • Saturated fat: 19g
  • Protein: 10g
  • Carbohydrate: 79g
  • Fiber: 2g
  • Cholesterol: 134mg
  • Sodium: 292mg

Ingredients

  • Cake:
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups finely chopped chocolate candies such as Snickers, Almond Joy or Reese's peanut butter cups
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 4 large eggs, separated, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/4 cups whole milk, at room temperature
  • 1/4 teaspoon cream of tartar
  • Icing:
  • 4 1/2 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy cream

Preparation

  1. 1. Make cake: Preheat oven to 350°F. Butter and flour a 10-cup nonstick Bundt pan. Sift 3 cups flour, baking powder and salt into a bowl. In a separate bowl, toss candies with remaining 1/2 cup flour.
  2. 2. Using an electric mixer on medium-high speed, beat butter and sugar until light, 3 minutes. Add yolks one at a time. Beat in vanilla. Beat in 1/3 of flour mixture, followed by 1/2 of milk. Repeat, ending with flour mixture. Do not overmix.
  3. 3. In a clean, dry bowl using dry beaters, beat egg whites and cream of tartar until stiff peaks form. Stir candies and 1/3 of egg whites into batter. Fold in remaining whites. Spoon batter into Bundt pan. Bake until a toothpick inserted into center comes out clean, 50 to 60 minutes. Let cool on a wire rack for 10 minutes, then unmold cake.
  4. 4. Make icing: Place chocolate in a bowl. Warm cream in a pan over medium heat until just boiling. Pour over chocolate, let stand for 1 minute, then whisk until smooth. Let cool slightly. Pour icing over cake, allowing excess to drip over sides.
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