|
Posting this recipe for a cake that one of my sisters brought to our alumnae club meeting Wednesday night. It was incredibly good!
CANDY CAKE
4 oz. semisweet chocolate, broken into pieces (** I RECOMMEND DOUBLING THIS **)
2 tablespoons butter or margarine (** I RECOMMEND BUTTER AND DOUBLING THIS ALSO **)
1 bag (10.5 oz) miniature marshmallows
6 cups crispy rice cereal (6 oz)
1 cup salted dry-roasted peanuts
1 cup M&Ms Mini Baking Bits (** I RECOMMEND USING REGULAR PLAIN M&Ms **)
* Spray 10-12 cup fluted baking pan (such as a Bundt) with nonstick cooking spray
* In large bowl, heat chocolate and butter in microwave oven on High 1 minute, stirring once during heating. Remove from microwave; stir chocolate mixture until melted and smooth. Add marshmallows to mixture. Heat in microwave on High 1 minute longer; stir until marshmallows are melted and mixture is smooth.
* Add cereal, peanuts and M&Ms to chocolate mixture. Stir until all ingredients are coated and mixture is well-combined.
* Transfer cereal mixture to prepared pan, pressing mixture down with fingertips. Let stand at least 1 hour to set chocolate (in warm weather, refrigerate to set).
* To unmold, with knife or metal spatula, loosen cake from side of pan; invert onto serving plate. Cut into slices and serve. Store in covered container at room temperature up to 3 days.
|