[world_famous_recipes] Leftover Halloween Candy Cake

Leftover Halloween Candy Cake

12 fun-sized candy bars (8 to 8.5 ounces total)

2 tablespoons milk

1 box white cake with pudding in the mix

1 cup water

1/3 cup vegetable oil

3 eggs

2 tablespoons flour

FROSTING:

1/2 cup unsweetened cocoa

2 1/2 cups powdered sugar, sifted

1 teaspoon vanilla

6 tablespoons butter, softened

3 tablespoons, plus 2 teaspoons milk

Preheat the oven to 350 degrees. To make the cake, lightly butter and
flour a 13-inch by 9-inch cake pan. In a medium saucepan over
medium-low heat, melt the candy bars with the milk. Stir until the
candy has melted. Cool for 5 minutes.

In a large bowl using an electric mixer, blend the cake mix, water,
oil and eggs on low, scraping down the sides of the bowl. Beat for 2
minutes on high. Stir 2/3 cup of the cake batter and the flour into
the cooled chocolate mixture and mix until thoroughly incorporated.

Pour the remaining white cake batter into the prepared pan. Spoon the
chocolate mixture on top of the cake batter. Swirl the chocolate
mixture into the cake batter with a knife. Bake for 28 to 32 minutes
or until a toothpick inserted in the center of the cake comes out clean.

Completely cool the cake in the pan before frosting. To make the
frosting, cream together the cocoa, powdered sugar, vanilla and butter
in a large bowl using an electric mixer on high. Gradually add the
milk and beat until the frosting is spreadable. Frost the top of the cake.

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