By Nina Hoffman
Halloween is one of those holidays that has its own special brand of fun, not the least of which is trick-or-treating. My son will turn 3 a month before the holiday, and he is at the point where he really gets what trick-or-treating is and is very excited about it, even though we don't let him eat much candy. I think half the fun for him is dressing up and parading around the neighborhood - he's going to be Tigger this year - and visiting with everyone. He is a very social little guy. I remember last year, we ended up with tons of candy, and he probably got to eat one or two things (who gives a 2-year-old hard candy or Tootsie Rolls?!). This year, at least I know what we can do with some of that extra candy: Make this recipe for Halloween candy cake! It looks delicious, like so many of these fun Halloween recipes.
Halloween Candy Cake
Ingredients
- 1 cup unsalted roasted peanuts
- 3/4 cup flour
- 6 eggs
- 2 egg yolks
- 1 cup firmly packed light brown sugar
- 1 teaspoon vanilla
- 1/2 cup creamy peanut butter
- 1/2 cup butter
- 5 tablespoon powdered sugar
- 1/2 cup whipping cream
- 5 1.8-ounce packages Reese's Peanut Butter Cups, 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-ounce Butterfinger bars, cut into 3/4-inch wedges
- 1/2 cup Reese's Pieces
Instructions
- Preheat oven to 375F degrees.
- Butter and flour two 9-inch round cake pans.
- Grind nuts and 3/4 cup flour in processor until fine.
- Using mixer, beat eggs, yolks, sugar and vanilla in large bowl until mixture whitens and triples in volume.
- Fold in nut mixture.
- Divide batter between prepared pans and smooth tops.
- Bake until toothpick inserted in center comes out clean, about 20 minutes.
- Cool cakes in pans on rack.
Filling and Topping
- Blend peanut butter, butter and sugar in processor until smooth.
- With machine running, add cream through feed tube and blend until mixture is light and fluffy.
- Invert cakes onto work surface.
- Using serrated knife, cut each cake into 2 layers.
- Place 1 cake layer on platter, cut side up.
- Spread with 1/3 of filling and sprinkle with 1/3 of chopped peanut butter cups.
- Top with second cake layer, cut side down.
- Continue layering with remaining filling, peanut butter cups and cake, ending with cake, cut side down.
- For topping, beat cream, sugar and vanilla in large bowl until almost stiff. Transfer 1/2 cup to small bowl and reserve for garnish.
- Spread remaining whipped cream over top and sides of cake.
- Press nuts around base of cake forming a 1.5-inch high border.
- Cover top of cake with Butterfingers leaving 1/2-inch border.
- Spoon reserved whipped cream into pastry bag fitted with medium star tip; pipe stars around top edge.
- Garnish with Reese's Pieces.
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