Sinfully Sweet Halloween Candy Cakes

by Michele Cheplic | More from this Blogger

27 Oct 2008 09:48 PM

What's your favorite Halloween candy? Butterfinger, Kit Kat, Milky Way, Snickers, Hershey Bars, Twix, M&Ms? I happen to love them all, which is why I try not to buy them in bulk to pass out on Halloween. The leftovers would kill my diet.

If you plan to purchase enough Halloween candy for the entire neighborhood you might consider taking a note of the following recipes. They are ideal for using up any leftover Halloween chocolate you might have come November 1st. These Halloween Candy cakes are sweet, delicious and breathe new life into calories you'd probably consume anyway.

BUTTERFINGER TORTE

Ingredients:

2 cups crushed vanilla wafer cookies

2/3 cup Spanish peanuts, crushed

1/2 cup melted butter

1 cup powdered sugar

8 oz. package cream cheese

5 to 6 cups whipped topping, divided

1/2 cup peanut butter

2 small boxes instant chocolate pudding

3 cups cold milk

3 regular sized Butterfinger candy bars

Directions:

Preheat oven to 350 degrees.

In a large bowl mix 2 cups crushed vanilla wafer cookies, crushed Spanish peanuts and 1/2 cup melted butter. Pat into 9x13 inch pan.

Bake for 10 minutes; let cool.

In another bowl mix 1 cup powdered sugar, 8 oz. package cream cheese, 2 cups whipped topping and peanut butter until creamy. Fold in 2 cups whipped topping. Spread mixture on cooled crust.

In another bowl mix pudding and milk until mixture stiffens. Spread on top of second layer. Spread remaining whipped topping over entire cake until well covered. Top cake with crushed Butterfinger candy bars.

Refrigerate for at least 2 hours before serving.

HERSHEY DOUBLE CHOCOLATE POUND CAKE

Ingredients:

2 cups granulated sugar

1 cup butter

4 eggs

2 (5.5 ounce) cans chocolate syrup

7 (1.45 ounce) Hershey bars, melted

1/4 teaspoon salt

2 1/2 cups flour

1/2 teaspoon baking soda

1 cup buttermilk

1 teaspoon vanilla extract

Powdered sugar

Directions:

Preheat oven to 300 degrees and grease tube or Bundt pan.

Cream sugar and butter; add eggs 1 at a time, beating well. Add syrup and melted candy bars.

Add salt to flour, then stir baking soda into buttermilk and add to other ingredients alternately with flour, beginning and ending with flour. Add vanilla extract and pour into greased tube pan.

Bake for 1 1/2 hours.

Cool in pan 10 minutes before removing.

Sift powdered sugar over cooled cake before serving.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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