Ann's Can-dee Cake Recipes

Got a sweet tooth? I've got some great tasting cake recipes for you. These recipes will stay in your family a long time to come. Try them soon and let me know how you enjoyed them. They're all our favorite (CANDY)!!! Get ready here they are!!

Almond Joy Cake


  • 1(18.25 ounce)box fudge cake mix
  • 1(12 ounce)can evaporated milk
  • 2 1/2 cups white sugar
  • 24 to 25 large marshmallows
  • 14 ounces flaked coconut
  • 1/2 cup butter or margarine
  • 2 cups semisweet chocolate chips
  • 3 ounces toasted almonds

    DIRECTIONS:

  • Mix cake mix and bake as directed for one 9x13 cake.
  • In a saucepan combine 1/2 of the evaporated milk, and 1/2 cups of the sugar. Bring mixture to a rapid boil. Quickly remove from the heat and add the marshmallows. Stir untill melted. Stir in the coconut. Pour mixture over the top of the baked cake.
  • In a saucepan combine the remaining sugar and the remaining evaporated milk. Bring to a boil. Remove from heat and add the butter and the chocolate chips. Stir untill melted. Mix in the toasted almonds. Pour mixture over top coconut topped cake. Chill for at least 2 hours before serving. Cake tastes best if baked the day before.



    Baby Ruth Layer Cake


  • (CAKE MIX) 8 Baby Ruth bars, 1.9oz, cutup
  • 4 tablespoons Peanut butter, chunky
  • 6 tablespoons Evaporated milk
  • 2 cups Flour, unsifted
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 cup Butter, softened
  • 1 1/4 cups sugar
  • 2 Eggs
  • 1/2 teaspoon Vanilla
  • 1 cup Buttermilk
  • (FILLING & TOPPING) 6 Baby Ruth Bars, 1.9 oz., cutup 2 Egg yolks
  • 1 cup Evaporated milk
  • 1 cup sugar
  • 1/2 cup Butter
  • 1 cup coconut, flaked
  • 8 tablespoons Peanuts, coarsely chopped
  • (WHIPPED TOPPING) 1 cup Heavy cream
  • 1 Egg white, stiffly beaten
  • 2 1/2 tablespoons Powdered sugar, sifted
  • 3/4 teaspoons Vanilla

    DIRECTIONS:

  • Combine 8 cut-up Baby Ruth's, peanut butter and 6 tablespoons evaporated milk in top of a double boiler: heat and stir untill melted and blended. Cool. Combine flour, baking soda and baking powder in a bowl: mix well. Cream butter and sugar thoroughly: add well beaten eggs and beat untill light and fluffy. Blend in the cooled candy bar mix and1/2 teaspoon vanilla. Add dry ingredients alternately with the buttermilk, blending on low speed after each addition, only untill blended.Pour into 2 buttered and floured 9" round layer pans and bake in preheated 350-F oven for about 30 minutes. Cool in pans on rack for 10 minutes. Turn out and finish cooling on rack. BABY RUTH FILLING & TOPPING: Melt candy bars in top of double boiler. Combine egg yolks, evaporated milk, sugar and butter in a saucepan; cook and stir untill thickened, over medium heat, about ten minutes. Remove from heat and blend in melted candy bars, coconut and peanuts. Cool, then beat vigorously with wooden spoon.



    Butterfinger Cake


  • 2 1/4 cups Cake flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon salt
  • 1/16 cup (1 stick) unsalted butter, Room temperature 3 large eggs
  • 1 tablespoon Dark rum
  • 1 teaspoon Vanilla
  • 3/4 cup Sour cream
  • 1 teaspoon Baking soda
  • 2 cups Mashed ripe bananas (about 5)
  • 1 1/2 cups Chopped Butterfinger bars (about 6 oz.)
  • (GLAZE) 2/3 cup Whipped cream
  • 7 tablespoons unsalted butter, cut into large pieces
  • 1 tablespoon Light corn syrup
  • 14oz Semisweet chocolate: chopped
  • 2 teaspoons Dark rum
  • 1 teaspoon Vanilla
  • 1 3/4 cup Chopped Butterfinger bars (about 7 1/2 oz)

    DIRECTIONS:

  • FOR CAKE: Position rack in top third of oven: preheat to 350-degree F. Butter two 9-inch diameter cake pans with 1 1/2 inch- high sides. Line bottoms with waxed paper rounds. Butter and flour paper.
  • Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in dark rum and vanilla. Combine sour cream and baking soda in medium bowl. Add mashed bananas to sour cream mixture and stir untill well blended. Add dry ingredients to butter mixture alternately with banana mixture, beginning and ending with dry ingredients. Stir in chopped Butterfinger bars.
  • Divide batter between prepared pans.Bake untill center of cake feels firm, about 30 minutes. Cool in pans on rack 10 minutes. Run small knife around sides of cake to loosen. Turn out cakes onto racks and cook.
  • Transfer 1 cake layer to platter. Slide waxed paper strips under edges of cake. Stir glaze until smooth. Spread 1 cup glaze evenly over the top of cake layer. Top with second cake layer. Spread remaining glaze over top and sides of cake. Cover top and sides of cake with chopped Butterfinger bars. Remover paper strips.



    Hershey Bar Cake


  • 1 cup Butter or margarine, sottened
  • 1 1/4 cups Granulated sugar
  • 4 Eggs
  • 6 Hershey's Milk Chocolate Bars (1.55 oz each), Melted
  • 2 1/2 cups All-purpose flour
  • 1/4 teaspoon Baking soda
  • 1 dash Salt
  • 1 cup Buttermilk
  • 1/2 cup Hershey's syrup
  • 2 teaspoons Vanilla
  • 1 cup Chopped pecans
  • Powdered sugar (optional)

    Heat oven to 350 F. Grease and flour 10-inch tube pan or 12- cup fluted tube pan. In large mixer bowl, beat butter until creamy; gradually add granulated sugar, beating on medium speed of electric mixer untill well blended. Add eggs, one at a time, beating well after each addition. Add chocolate: beat until blended. Stir together flour, baking soda and salt: add to chocolate mixture alternately with buttermilk, beating until blended. Add syrup and vanilla: beat until blended. Stir in pecans. Pour batter into prepared pans. Bake 1 hour and 15 minutes. Cool 10 minutes; remove from pan. Cool completely; put powdered sugar over top.



    Milky Way Cake


  • 6 Regular-size Milky Way candy bars
  • 2 Sticks (1 cup) butter or margarine
  • 2 cups sugar
  • 4 Eggs
  • 2 1/2 cups All-purpose flour
  • 1/2 teaspoon Baking soda
  • 1 1/4 cups Buttermilk
  • 1 teaspoon Vanilla
  • 1 cup Chopped pecans

    DIRECTIONS:

  • In heavy saucepan over low heat, melt candy bars with 1 stick of the butter, stirring frequently until smooth. Remove from heat and allow to cool.
  • Beat remaining stick of butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir together flour and baking soda and add to butter alternately with buttermilk, mixing just until dry ingredients are moistened. Blend in cooled Milky Way mixture, vanilla and nuts.
  • Turn into greased and floured Bundt pan or 10-inch tube pan. Bake in 350 F. oven 1 hour and 20 minutes. (Top will be quite dark.)
  • Cool 10 minutes before removing from pan.



    Oreo Cookie Cake


  • 15 oz Oreo Cookies (Bag)
  • 1/4 pound Margerine or Butter, melted
  • 8 oz Cream Cheese, softened
  • 1 cup Powered Sugar
  • 12 oz Cool Whip
  • 6 oz Instant Chocolate Pudding
  • 2 1/2 cups Milk

    DIRECTIONS:

  • Crush all of the cookies.
  • Set 1/4 cup of crumbs aside. Mix the rest of the crumbs with melted butter.
  • Press into the bottom of a 9x13 pan.
  • Blend cream cheese and powdered sugar with a mixer untill smooth. Fold in 1/2 cup Cool Whip. Spread over crust.
  • Refrigerate for 30 minutes.
  • Mix pudding and milk together until smooth.
  • Pour over crust.
  • Refrigerate for 1 hour.
  • Spread remainer of Cool Whip on top of pudding.
  • Sprinkle with reserved cookie crumbs.
  • Chill about 1 hour and enjoy.



    Peter Paul Mounds Cake


  • 1 Deep chocolate cake mix
  • 1 cup milk
  • 1 cup sugar
  • 24 large Marshmallows
  • 14 oz Coconut
  • 1 1/2 cups Sugar
  • 1/2 cup Evaporated milk
  • 1 Stick (1/2 cup) butter or oleo

    DIRECTIONS:

  • Bake a deep chocolate cake mix in a large sheet cake pan. While cake is baking, mix together next three ingredients, milk, sugar and marshmallows.
  • Heat until marshmallows are melted. Remove from heat and add 14 oz coconut. Spread above mixture on slightly warm cake.
  • FOR THE ICING: Cook until boiling. Take off heat and add 1 1/2 cup chocolate chips. Stir until chips are melted. Spread on cake.



    Reese's Peanut Butter And Hershey's Kisses Layer Pie


  • 18 Hershey's Kisses Chocolates
  • 1 cup Whipping cream, divided
  • 1 Baked 9" pie crust, cooled
  • 1 pack Vanilla cook & serve pudding
  • 2 cups Milk
  • 1/2 cup Reese's creamy peanut butter
  • 1 tablespoon Powdered sugar
  • 1/4 teaspoon Vanilla
  • Additional Hershey's Kisses (OPT)

    DIRECTIONS:

  • Remove wrappers from chocolate pieces. In small microwave bowl,place chocolate pieces and 2 tablespoons whipping cream. Microwave at high(100%) 1 minute or until chocolate is melted and mixture is smooth when stirred. Spread chocolate mixture over bottom or baked pie crust; refrigerate 30 minutes or until set. In 2-quart saucepan, place pudding mix and peanut butter. Using whisk, gradually blend in milk, stirring until smooth. Cook over medium heat , stirring constantly, until pudding thickens and boils; remove from heat. Cool 10 minutes, stirring often. Pour pudding over chocolate mixture in pie crust. Refrigerate several hours or until firm. In small mixer bowl, beat remaining whipped cream, powdered sugar and vanilla until stiff. Spread over top of pie.



    Snickers Bar Cheesecake


  • 1 pack (9oz) chocolate wafer cookies
  • 4 tablespoons Butter, melted
  • 3 packs(8 oz) cream cheese, softened
  • 1 cup sugar
  • 4 Eggs
  • 1 tablespoon Vanilla
  • 2 cups Heavy cream
  • 1 1/2 pounds Snack-size Snickers bars; each cut into sixths
  • Add Fudge Topping

    DIRECTIONS:

  • Preheat oven to 325 degrees. In a food processor, grind cookies into fine crumbs. Add butter and process until well blended. Press into bottom and about 1 inch up sides of a 9-1/2 or 10-inch springform pan. In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until smooth. Beat in eggs, one at a time. Beat in vanilla and 1 cup cream, beat 3 to 4 minutes. Fold in 1 1/2 cups cut-up Snickers pieces. Turn into a crumb-lined pan. Bake 1 hour and 15 to 25 minutes. Let cool to room temperature. Sprinkle remaining candy pieces over top of cheesecake. Refrigerate at least 4 to 5 hours before serving. Just before serving, drizzle your favorite Fudge Topping over cake. Whip remaining 1 cup of cream until stiff and spoon over each slice.



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