I made this cake for dessert for the fam and all the nieces and nephews visiting. The recipe comes from the October 21, 2011 issue of “All You” magazine. It would be a great way to use up some leftover Halloween candy in a couple of weeks!
3 1/2 cups 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 (I used a combination of Andes mints and peppermint patties)
2 sticks unsalted butter, at room temperature
1 1/2 cups sugar
4 eggs, separated, at room temperature
2 teaspoons vanilla
1 1/4 cups milk, at room temperature
1/4 teaspoon cream of tartar
4 1/2 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 Make cake: Preheat oven to 350. Butter and flour a 10 cup nonstick Bundt pan (I used a tube pan and sprayed it with Pam with flour for Baking). Sift 3 cups flour, baking powder and salt into a bowl. In a separate bowl, toss candies with remaining 1/2 cup flour.
2 Beat butter and sugar on medium high until light, about 3 minutes. Add yolks 1 at a time. Beat in vanilla. Beat in 1/3 of flour mixture, followed by 1/2 of the milk. Repeat, ending with flour mixture. Do not overmix.
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 pan. Bake until a toothpick inserted into center comes out clean, 50 – 60 minutes. Let cool 10 minutes before removing from pan.
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.