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