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Candy-Tastic Halloween Cake

If the kids just have to get their sweet candy fix on Halloween, then at least you know what's in this Candy-tastic Halloween Cake. This is one of the sweetest easy Halloween recipes you and the kids will try.

Notes

For more healthy Halloween recipes, be sure to check out this great free eCookbook: How to Make Fun Foods for Halloween: 22 Healthy Halloween Recipes.

Ingredients

  • 1 cup raw peanuts, home roasted
  • 3/4 cup white whole wheat flour
  • 6 eggs, or equivalent egg substitute
  • 2 egg yolks
  • 1 cup light brown sugar, firmly packed
  • 1 teaspoon vanilla
  • 1/2 cup creamy all-natural peanut butter
  • 1/2 cup butter substitute suitable for baking
  • 5 tablespoons powdered sugar substitute
  • 1/2 cup skim milk
  • 5 1.8-ounce packages organic peanut butter cups, chopped finely
  • 1 1/2 cup chilled skim milk
  • 3 tablespoons light brown sugar
  • 1/2 cup unsalted roasted peanuts, coarsely chopped
  • 3 2.1-ounce Butterfinger bars, cut into 3/4-inch wedges
  • 1/2 cup organic peanut butter chips

Instructions

Cake

  1. Preheat oven to 375 degrees F. Butter and flour two 9-inch round cake pans.
     
  2. Grind raw peanuts and 3/4 cup flour in a food processor until fine.
     
  3. Using mixer, beat eggs, yolks, sugar and vanilla extract in large bowl until the mixture whitens and triples in volume. Fold in nut mixture.
     
  4. Divide batter between prepared pans and smooth tops.
     
  5. Bake until toothpick inserted in center comes out clean, about 20 minutes or so. Cool cakes in pans on a rack.

 

Filling and Topping

  1. Blend peanut butter, butter and sugar substitute in processor until smooth.
     
  2. With machine running, add skim milk through feed tube and blend until mixture is light and fluffy.
     
  3. Invert cakes onto work surface. Using serrated knife, cut each cake into 2 layers.
     
  4. Place 1 cake layer on platter, cut side up. Spread with 1/3 of filling and sprinkle with 1/3 of chopped peanut butter cups.
     
  5. Top with second cake layer, cut side down. Continue layering with remaining filling, peanut butter cups and cake, ending with cake, cut side down.
     
  6. For topping, beat cold skim milk, sugar substitute and vanilla in large bowl until almost stiff.  Transfer 1/2 cup to small bowl and reserve for garnish.
     
  7. Press nuts around base of cake forming a 1.5-inch high border. Cover top of cake with Butterfingers leaving 1/2-inch border, if desired. Garnish with peanut butter chips.

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