WKYT - Chef Walter - Recipes

Leftover Easter Candy Cake Friday, April 22, 2011


2 cups coarsely chopped leftover Easter candy (use what you have left
like chocolate or marshmallow eggs, candy eggs,jellies,
whatever. You probably don’t want to put chocolate
bunnies in the cake because nobody likes a hare in their
2 ¾ cup all purpose flour
½ tsp salt
1 tsp baking soda
1 tsp vanilla
1 stick butter
1 ½ cups sugar
3 eggs
1 cup sour cream
confectioners’ sugar


Preheat oven to 350 deg. Spray a tube or Bundt pan (10 to 12 cup capacity) with baking spray. Set pan aside. Stir together the flour, salt and baking soda and set aside. In large bowl, cream butter until soft, add sugar and cream thoroughly. Add vanilla. Mix well. Add eggs, one at a time, mixing well after each one. On low speed, alternate adding dry ingredients with sour cream, scraping bowl as needed. Place 1 ½ cups cake mixture in prepared pan. Add candies to remaining batter, fold in gently. Pour this mixture into pan over plain batter. Bake 1 hour or until tests done. Cool 15 minutes in pan. Invert pan over rack and remove pan. Let cake cool. Serve plain or with confectioners’ sugar dusted on top.


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