Snickers Candy Bar Cake



4 Eggs -- separated

16 1 1/2oz Snickers Bars -- cut up

1/4 cup Water

2 tablespoons Peanut butter -- smooth

2 cups Flour -- unsifted

3/4 teaspoon Baking soda

1/4 teaspoon Salt

1 cup Butter

2 cups Sugar

3 teaspoons Vanilla

1 1/4 cups Buttermilk -- divided



Combine, in the top of a double boiler, the cut-up Snickers bars, water, and peanut butter;

heat and stir until well melted and blended. COOL.

Mix together the flour, baking soda and salt.

Set aside. In a large bowl, cream butter thoroughly; gradually add sugar and beat until fluffy.

Beat in 4 unbeaten egg yolks and add vanilla;

beat in the cooled candy bar mix, mixing until smooth and adding 1/4 cup buttermilk.

Stir in the flour mix alternately with the remaining 1 cup buttermilk; mix only until blended.

Gently fold in 4 stiffly beaten egg whites.



Divide batter evenly between 2 greased and floured 9" SQUARE pans and

bake in preheated 350~F oven for 45 ~ 55 minutes.



Cool in pans on rack for 5 minutes, turn out, and finish cooling on rack.

Serve with sweetened whipped cream.

ALMOST HEAVEN CAKE



Ingredients:



1 prepared recipe of favorite chocolate chip cookie dough, chilled



6 Cups whipping cream



2 1/2 Cups chocolate chips



12 - 14 pkgs of Kit Kat candy bars



2 Tbs margarine



Whipped cream or whipped topping



9" round cake pan and 10" spring form pan



Directions: Preheat oven to 350° . Line bottom of 9" round cake pan with parchment or waxed paper. Press cookie dough in bottom to 1/2" thickness. Bake approximately 18 minutes or until slightly browned. Do not overbake. Cool completely or chill in freezer. In a large bowl, put 1 1/2 Cup chocolate chips and 5 Cups whipping cream. Microwave on high for 4 - 5 minutes until chocolate is soft. Remove and stir well until chocolate and cream are mixed well. Cover with plastic wrap and chill overnight. Melt remaining chocolate chips with margarine and stir until smooth. Place large cookie in center of 10" spring form pan. Cut candy bars long ways and dip on end in chocolate mixture. Place vertically between cookie and sides of pan. Continue until all candy bar pieces are used. Chill 15 - 20 minutes. Whip cream and chocolate mixture until stiff. Do not over beat. Chop remaining candy bars into chunks. Take cookie shell and place mousse 1 - 1/2" thick on bottom. Sprinkle chunks on top. Repeat layers, ending with mousse. Chill in freezer overnight. Top with dollops of whipped cream and chunks of candy bar. Return to freezer. When ready to serve remove from freezer and let stand in refrigerator 20 - 30 minutes before slicing.

Gum Drop Cake



1 cup gum drops, chopped

1 cup nuts or dates, chopped

2 cups flour

1 tsp baking powder

1/4 tsp salt

1/2 cup butter

1/2 cup sugar

2 eggs

1 tsp vanilla extract

1/2 cup milk



Dredge gum drops and nuts with 1/2 cup flour. Sift

remaining flour with baking powder and salt. Cream

butter and sugar. Add eggs and vanilla, beating until

fluffy. Alternately add dry ingredients and milk to

creamed mixture, beginning and ending with dry

ingredients. Fold in gum drops and nuts. Pour batter

into greased loaf pan. Bake in a preheated 325 degree

oven for 30 minutes.



Increase oven temperature to 350 degrees and bake 30

minutes longer or until done. Frost with thin icing.



Yield: 12-16 servings.

Candy-Box Cake



3/4 cup ground pecans (ground the consistency of

cornmeal)

1/3 cup all-purpose flour

6 tablespoons unsalted butter

6 ounces semisweet chocolate

2 tablespoons water

1/3 cup granulated sugar

1/3 cup light brown sugar, packed

3 large eggs, room temperature, separated

1 tablespoon rum or raspberry liqueur

1 teaspoon granulated sugar



Chocolate Butter Glaze:

4 ounces semisweet chocolate

2 ounces unsweetened chocolate

6 tablespoons unsalted butter, cut into 6 pieces

Garnish: assorted chocolate candies



Position oven rack in the lower third of oven; preheat

to 350*F (175*C). Grease an 8-inch heart-shaped cake

pan with solid vegetable shortening or butter. Dust

generously with flour; invert and tap out excess

flour. Line bottom of pan with parchment paper. Use

the pan to trace a heart on cardboard; cut out heart

and set aside.

In a small bowl, combine pecans and flour; set aside.



Melt butter and chocolate in a small heavy-bottomed

saucepan over very low heat. Stir in water and blend

until smooth. Place chocolate mixture in a large bowl

and stir in 1/3 cup sugar and 1/3 cup brown sugar.

Cool 5 minutes.

Separate eggs, placing yolks in a small bowl and

whites in a large bowl or large bowl of electric

mixer.

Stir egg yolks, a little at a time, into chocolate.

Add rum or liqueur and nut-flour mixture; stir to

combine.



With an electric mixer or electric hand mixer, whip

egg whites on medium-low speed until small bubbles

appear and the surface is frothy. Increase speed to

high and add 1 teaspoon sugar. Whip until soft, white

peaks form. Scoop 1/3 of egg whites into chocolate and

fold with a rubber spatula. Add remaining egg white

and fold.

Scoop batter into prepared pan and smooth surface with

spatula. Bake 25 minutes or until it feels soft but

not liquid in center. Do not overbake because

chocolate firms as it cools.



Place cake on cooling rack for 20 minutes. Run a

thin-bladed knife between cake and sides of pan. Place

cardboard heart on top of cake and invert. Peel off

and discard parchment.



Prepare glaze. Chop chocolate into matchstick-size

pieces. Place butter in top of double boiler. Top with

chocolate. Place over bottom of double boiler that has

hot water in it (the water should not touch the bottom

of the top pan). Stir occasionally to blend until

mixture is smooth, shiny and liquid. If chocolate and

butter don't melt, place over very low heat and stir.

Glaze cake, and top with an assortment of chocolate

candies, pushing them into the glaze to stabilize

their position.



Makes 12 servings.

M & M Marshmallow Cream Cake

Description
A real soft yellow cake!

Ingredients
3 cups flour (self rising)
2 sticks butter
1 1/2 cups milk
2-3 cups sugar
2 tablespoons vanilla favor
1 teaspoon oil
16 oz. bag m&m plain chocolate
1-8 oz. bag marshmallows
3 eggs

Directions
Mix dry ingredients first, then add the eggs one at a time.
Next, put in vanilla flavor, oil and milk and mix until smooth
and consistent. After completely mixed, add m&ms and
marshmallows. Bake at 350 degrees until fork no longer pulls out
any dough.

Gum-Drop Cake

- 1 cup of butter or margarine
- 1 cup of shortening
- 2 cups of white sugar
- 6 eggs
- 1 1/2cups of milk
- 1 teaspoon of vanilla
- 1 teaspoon of lemon
- 3/4 teaspoon of salt
- 4 teaspoons of baking powder
- 1 lb of baking gum drops (cut in 2 or 3 pieces)
- 5 cups of flour

mix all ingredients in large bowl then put in a tube pan and bake at 275.
leave in oven for 2 1/2 to 3 hours.

Gum Drop Cake



1 cup gum drops, chopped

1 cup nuts or dates, chopped

2 cups flour

1 tsp baking powder

1/4 tsp salt

1/2 cup butter

1/2 cup sugar

2 eggs

1 tsp vanilla extract

1/2 cup milk



Dredge gum drops and nuts with 1/2 cup flour. Sift

remaining flour with baking powder and salt. Cream

butter and sugar. Add eggs and vanilla, beating until

fluffy. Alternately add dry ingredients and milk to

creamed mixture, beginning and ending with dry

ingredients. Fold in gum drops and nuts. Pour batter

into greased loaf pan. Bake in a preheated 325 degree

oven for 30 minutes.



Increase oven temperature to 350 degrees and bake 30

minutes longer or until done. Frost with thin icing.



Yield: 12-16 servings.

Orange Slice Cake



2 c. pecans

8 oz. pkg. dates

1 lb. orange slice candy

3/4 c. glazed cherries

1 c. coconut

1 c. butter, melted



Chop or slice pecans, dates and candy;combine with

cherries andcoconut in large bowl. Pour butter over,

stir, let stand while preparing batter.



Batter:



4 eggs

1 1/2 c. sugar

1 tsp. baking soda

1/2 c. buttermilk

2 c. flour



Beat eggs, gradually adding sugar and then other

ingredients. Mix well with nut mixture. Bake in

greased and floured bundt or angel cake pan, 300F oven

for 2 hours.

 

Orange Slice Cake



2 c. pecans

8 oz. pkg. dates

1 lb. orange slice candy

3/4 c. glazed cherries

1 c. coconut

1 c. butter, melted



Chop or slice pecans, dates and candy;combine with

cherries andcoconut in large bowl. Pour butter over,

stir, let stand while preparing batter.



Batter:



4 eggs

1 1/2 c. sugar

1 tsp. baking soda

1/2 c. buttermilk

2 c. flour



Beat eggs, gradually adding sugar and then other

ingredients. Mix well with nut mixture. Bake in

greased and floured bundt or angel cake pan, 300F oven

for 2 hours.