LEFTOVER HALLOWEEN CANDY CAKE

FOR THE CAKE:
12 Fun Size candy bars (8 to 8.5 ounces total)
2 tablespoons milk
1 box white cake with pudding in the mix (18.5-ounce box)
1 cup water
1/3 cup vegetable oil
3 eggs
2 tablespoons flour
FOR THE FROSTING:
1/2 cup unsweetened cocoa powder
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 F. Lightly butter and flour a 13-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.

To make the chocolate cake batter, stir 2/3 cup of the white 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 cake batter on top of the cake batter. Swirl the chocolate batter into the white 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 powder, powdered sugar, vanilla and butter in a large bowl using an electric mixer on high. Gradually add the milk and heat until the frosting is spreadable.

Frost the top of the cooled cake.

Makes 1 (13x9-inch) cake, 18-20 servings
Source: The Candy Bar Cookbook by Alison Inches and Ric McKown