Easter Candy Cake

 
 
Ingredients:

1 1/2 cups unsalted butter, melted and cooled

1 cup sugar

3/4 cup packed brown sugar

3 large eggs

1 teaspoon vanilla

2 3/4 cups flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups assorted candy-coated Easter candies, divided

2 tablespoons pastel sprinkles

4 ounces white chocolate, chopped
Directions:

Preheat oven to 350.
Mix butter, sugars, eggs and vanilla.
Mix together flour, baking powder and salt.
Add flour mixture to butter mixture, stir gently until combined.
Fold in 1 cup of candies into batter and divide in half.
Pour into 2 greased cake pans.
Scatter sprinkles over the top.
Bake in preheated oven 15 minutes.
Remove from oven, scatter remaining 1/2 cup candies on top.
Return to oven, bake 20 minutes or until a toothpick inserted in the cake comes out clean.
Cool 1 hour.
Melt white chocolate in a microwavable bowl on Medium power until melted and smooth, 90 seconds, stirring every 30 seconds.
Add 2 - 3 drops of food coloring and stir.
Transfer to a piping bag.
Pipe a around the cooled cake.
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