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Enjoy this recipe from Flavors of Fall Cookbook.
Submitted by: Jo Ann from Gooseberry Patch
12 8 to 8.5 oz. favorite fun-size candy bars
2 T. milk
18-1/2 oz. pkg. white cake mix with pudding
3 eggs
1 c. water
1/3 c. oil
2 T. all-purpose flour
1/8 t. salt
Garnish: chopped candy bars and candy corn
Combine candy bars and milk in a heavy saucepan over medium heat; stire until candy melts. Remove from heat; set aside to cool for 5 minutes. Blend cake mix, eggs, water and oil together with an electric mixer for 30 seconds; increase speed to high, blending 2 minutes. Add 2/3 cup batter, flour and salt into candy bar mixture; stir well and set aside. Pour remaining batter into a buttered and floured 13" x 9" baking pan; drop candy batter by tablespoonfuls into cake batter. Swirl batters together with a knife; bake at 350 degrees for 30 to 35 minutes. Cool completely; frost. Sprinkle with garnishes. Makes 20 to 24 servings.
Frosting:
2-1/2 c. powdered sugar
1/2 c. baking cocoa
6 T. butter, softened
2 t. vanilla extract
3 to 4 T. mlk
Cream sugar, cocoa, butter and vanilla together; slowly blend in milk to reach desired spreading consistency. | |
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Combine candy bars and milk in a heavy saucepan over medium heat; stire until candy melts. Remove from heat; set aside to cool for 5 minutes. Blend cake mix, eggs, water and oil together with an electric mixer for 30 seconds; increase speed to high, blending 2 minutes. Add 2/3 cup batter, flour and salt into candy bar mixture; stir well and set aside. Pour remaining batter into a buttered and floured 13" x 9" baking pan; drop candy batter by tablespoonfuls into cake batter. Swirl batters together with a knife; bake at 350 degrees for 30 to 35 minutes. Cool completely; frost. Sprinkle with garnishes. Makes 20 to 24 servings.
Frosting:
2-1/2 c. powdered sugar
1/2 c. baking cocoa
6 T. butter, softened
2 t. vanilla extract
3 to 4 T. mlk
Cream sugar, cocoa, butter and vanilla together; slowly blend in milk to reach desired spreading consistency. |
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