A cake for our friends, the Whites.  I found the cake recipe on a website called http://www.cdkitchen.com and the glaze recipe on another website called http://www.ezinearticles.com.  Smells heavenly!  The cake is another way to use some leftover Halloween candy.  I used Reeses Peanut Butter Cups, both the chocolate and the white kind, in the cake and then chopped up some more chocolate ones to put on top of the cake.

cake:

2 cups coarsely chopped leftover candy

2 3/4 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon vanilla

1 cup (2 sticks) butter

1 1/2 cups sugar

3 eggs

1/4 teaspoon almond extract (I left this out, a lot of people don’t like it)

1 cup sour cream

glaze:

1/3 cup sugar

3 tablespoons water

1 cup chocolate chips

3 tablespoons marshmallow creme

1 – 2 tablespoons hot water

1 Preheat oven to 350.  Butter a tube or bundt pan (10 – 12 cup capacity) and dust with fine bread crumbs.  (I just used the baking Pam with flour.)  Tap out excess crumbs.

2  Sift together flour, salt and baking powder.  Cream butter until soft, add vanilla, almond extract and sugar and mix well.  Add eggs, 1 at a time, mixing well after each.  On low, alternate adding dry ingredients with sour cream.  Place 1 1/2 cups batter in prepared pan.  Add candies to remaining batter, fold in gently.  Pour this batter into pan over plain batter.  Bake 1 hour or until cake tester comes out clean.  Cool 15 minutes.  Remove from pan and let cool.

3  Prepare glaze:  bring sugar and 3 tablespoons water to a boil.  Remove from heat and immediately add chocolate chips, stirring until melted.  (I had to use a whisk to get it smooth.)  Blend in marshmallow creme and enough hot water until glaze is of pouring consistency.