Candy Cakes

Halloween is one of those holidays that has its own brand of fun, not the least of which is round-or-treating. My son is three months before the holidays and is the point where it becomes really trick-or-treating and is very excited about it, although we do not let them eat candy a lot. I think half the fun for him is to dress up and march through the neighborhood - it's going to be Tigger this year - and visiting with everyone. He is a guy very little social. I remember last year we ended up with tons of candy, and it is likely to eat one or two things (which gives a sweet 2-year drive or Tootsie Rolls?). This year, at least I know what you can do with some of those extra candy: Try this recipe for cake, Halloween candy ! It looks delicious, like so many of these fun recipes .

Halloween Candy Cake

Ingredients

• 1 cup unsalted roasted peanuts
• 3 / 4 cups flour
• 6 eggs
• 2 egg yolks
• 1 cup firmly packed light brown sugar
• 1 tsp teaspoon vanilla
• 1 / 2 cup creamy peanut butter
• 1 / 2 cup butter
• 5 tablespoons powdered sugar
• 1 / 2 cup whipping cream
• 5 packs of 1.8 oz Peanut Butter Cups Reese's, finely chopped
• 1-1/2 cups chilled whipping cream
• 3 tablespoons light brown sugar
• 1 / 2 cup unsalted roasted peanuts, coarsely chopped
• 3 2.1 oz bar Butterfinger, cut into wedges 3/4-inch
• 1 / 2 cup Reese's Pieces

Instructions

Cake

1. Preheat oven to 375F degrees.
2. Grease and flour two 9-inch round cake pans.
3. Grind nuts and 3 / 4 cup flour in a food processor until fine.
4. Using a mixer, beat eggs, yolks, sugar and vanilla in large bowl until frothy and triple in volume.
5. Fold in nut mixture.
6. Divide batter between prepared pans and smooth tops.
7. Bake until a toothpick inserted in center comes out clean, about 20 minutes.
8. Cool cakes on rack.

Filling and Topping

1. Mix peanut butter, butter and sugar in a blender until smooth.
2. With the machine running, add cream and mix feed tube until mixture is light and fluffy.
3. Return cake on work surface.
4. Using a serrated knife, cut each cake into 2 layers.
5. Place 1 cake layer on a platter, cut side up.
6. Spread 1 / 3 of filling and sprinkle with 1 / 3 cup chopped peanut butter.
7. Top with a layer of cake, cut side down.
8. Continue with the remaining layers of filling, peanut butter cups and cake, ending with cake, cut side down.
9. For filling, beat cream, sugar and vanilla in large bowl until almost stiff. Transfer 1 / 2 cup small bowl and reserve for garnish.
10. Spread remaining whipped cream on top and sides of cake.
11. Press nuts around the base of cake forming a border 1.5-inches high.
12. Cover top of cake with Butterfingers leaving 1/2-inch border.
13. Spoon reserved whipped cream in pastry bag fitted with medium star tip, pipe stars around the top edge.
14. Garnish with pieces of Reese.

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