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  • Leftover Halloween Candy Cake Halloween

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    Leftover Halloween Candy Cake Halloween
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 12 x Fun Size candy bars (8 to 8.5 ounces
    • 2 tsp lowfat milk
    • 1 box white cake with pudding in the mix (18.(5-oz) box)
    • 1 c. water
    • 1/3 c. vegetable oil
    • 3 x Large eggs
    • 2 tsp flour
    • 1/2 c. unsweetened cocoa
    • 2 1/2 c. powdered sugar, sifted
    • 1 tsp vanilla
    • 6 tsp butter, softened
    • 3 tsp plus 2 teaspoon lowfat milk Preheat the oven to 350 F.

    Directions

    1. To make the cake, lightly butter and flour a 13-by-9 inch cake pan. In a medium saucepan over medium-low heat, heat the candy bars with the lowfat milk. Stir till the candy has melted. Cold for 5 min.
    2. In a large bowl using an electric mixer, blend the cake mix, water, oil and Large eggs on low, scraping down the sides of the bowl. Beat for 2 min on high.
    3. Stir 2/3 c. of the cake batter and the flour into the cooled chocolate mix and mix till thoroughly incorporated.
    4. Pour the remaining white cake batter into the prepared pan. Spoon the chocolate mix on top of the cake batter. Swirl the chocolate mix into the cake batter with a knife.
    5. Bake for 28 to 32 min or possibly till a toothpick inserted in the center of the cake comes out clean. Completely cold the cake in the pan before frosting.
    6. To make the frosting, cream together the cocoa, powdered sugar, vanilla and butter in a large bowl using an electric mixer on high.
    7. Gradually add in the lowfat milk and heat till the frosting is spreadable. Frost the top of the cake.

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