It has taken me a couple years to muster up the courage to make this recipe for Leftover Easter Candy Cake. It intrigued me from the minute I stumbled upon it at Cooks.com, but cake with candy in it? It sounded too sweet (if there can be such a thing) and maybe a little gross. For the sake of Candy Addict readers, though, I decided to wield my spatula with confidence and bake the cake! I am really glad I did, because this is actually a very delicious cake and a definite crowd pleaser (at least it pleased the crowd I fed it to).
This cake is more like a coffeecake than a regular cake. You bake it in a bundt or tube pan, and it doesn’t really call for any frosting. The recipe has two sticks of butter in it (yes, two), so it is pretty rich! You need two cups of chopped leftover candy. To ensure that the cake wouldn’t be too terribly disgusting, I tried to use tasty Easter candies, such as mini Reese’s peanut butter cups, Nestle’s crunch eggs, and Hershey’s candy-coated eggs, as well as some Dove dark chocolate hearts left over from Valentine’s. For good measure I also included some marshmallow Peeps and cocoa Peeps.
See the candy chunks swirled in the batter? Yum. This cake is best served within an hour or two after baking, because at that point the chocolate will still be slightly melted and will ooze inside your mouth. The cake is still good the following day, though–I tested it out just to make sure.