CAKE WITH CANDY RECIPES

Steps:

• For the Chocolate CakePreheat the oven to 325 degrees,  Grease and flour two (8x2 inch) round cake pans if you plan to split the layers as we did. You could also use three (8x2 inch) cake pans if not splitting the layers. Put a circle of parchment or waxed paper into the bottom of each pan. In the mixing bowl, combine the dry ingredients: cake mix, flour, and pudding mix.  Whisk to blend.  Add the eggs, sour cream, water, vegetable oil and vanilla extract.  Mix on low speed to blend increasing to medium speed for 1 minute.  Scrape the sides and bottom of the bowl and mix another minute.   Divide the batter among the two prepared pans.   Bake at 325 degrees for 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. It should also spring back when lightly pressed with your finger.   If baking in three 8-inch pans, the time will be closer to 22-25 minutes.  For the Candy Bar Whipped Cream Cheese FrostingUsing a grater, create chocolate shavings from the 4 Hershey Bars and set aside Freeze your mixing bowl and beaters 15 minutes before whipping the cream (30 minutes if chilling the bowl in the refrigerator.) Use the whisk attachment for a stand mixer or beaters on your hand mixer.  Beat the cream until stiff peaks form.  This can happen very quickly so don't walk away from the mixer.  You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak, or folds slightly over. Keep the whipped cream in the refrigerator while completing the next step. In another bowl combine the cream cheese, powdered sugar and vanilla.  Beat until very smooth.  Gently fold this into the bowl of whipped cream. Also, fold in the chocolate shavings. Cover and refrigerate.  If you are piping this frosting and it becomes too soft, just refrigerate the filled piping bag for a short while.   Assembling the Candy Bar CakeWe baked two thick chocolate cake layers and used a knife to carefully split them into four thinner cake layers. This is an optional step but we like that it allows for more filling into each slice! To assemble, place the first cake layer on the pedestal or cake platter. Spread with frosting, follow with the next layer, and repeat for the next two cake layers. Frost with an even layer of frosting. For the Chocolate CurlsUsing an additional 1-2 Hershey Bars, (or one thicker, larger Hershey bar) I created chocolate curls using a vegetable peeler. You may have to experiment a bit- the chocolate curls best when it is ever so slightly warm. I chilled the curls in the freezer for about 5 minutes to firm them up and then added them around the top edge of the cake. Use a toothpick to move and apply the chilled curls if you'd like -- they are fragile. Because of the whipped cream and cream cheese frosting, this cake should be refrigerated until closer to the time of serving. It can be remove from the refrigerator an hour or so before serving.

Steps:

• Make the cake: Position racks in the middle and lower thirds of the oven and preheat to 350 degrees F. Lightly butter three 8-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Sift the flour, baking powder and salt into a medium bowl. Combine the milk and the vanilla and peppermint extracts in a small bowl; set aside.
• Beat the butter in a large bowl with a mixer on medium speed until smooth, about 1 minute. Gradually beat in 1 cup sugar, then increase the mixer speed to high and continue beating until light and fluffy, about 5 minutes.
• Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour mixture, until just combined. Scrape down the side of the bowl, then increase the mixer speed to medium and beat until smooth, about 5 more minutes.
• In a separate large bowl (using clean beaters), beat the egg whites with a mixer on high speed until foamy. Gradually add the remaining 1/2 cup sugar and continue beating until stiff, shiny peaks form, about 6 minutes. Using a rubber spatula, gently fold the whites into the batter in 3 additions until combined.
• Divide the batter evenly among the prepared pans. Bake, switching the position of the pans about halfway through, until a toothpick inserted into the center comes out clean, about 20 minutes. Let the cakes cool 10 minutes in the pans, then run a knife around the edges and invert onto racks to cool completely. Peel off the parchment. (The cakes can be made up to 1 day ahead; wrap in plastic and store at room temperature.)
• Make the frosting: Fill a medium saucepan with 1 to 2 inches of water and bring to a simmer over medium-high heat. Combine the sugar, corn syrup, egg whites, 2 tablespoons water and the salt in a heatproof bowl and set over the saucepan (do not let the bowl touch the water). Whisk until the sugar dissolves and the mixture registers 165 degrees F on a candy thermometer, about 8 minutes. Remove the bowl from the pan and beat with a mixer on medium speed until soft peaks form, about 5 minutes. Increase the mixer speed to high and beat until fluffy and cool, about 4 more minutes. Add the vanilla and peppermint extracts and beat until combined, 1 more minute.
• Assemble the cake: Place 1 cake layer on a platter and spread 1 cup frosting on top; sprinkle with about 2 tablespoons crushed candy canes. Top with another cake layer, spread with 1 cup frosting and sprinkle with another 2 tablespoons crushed candy canes. Top with the final cake layer, then frost the top and side of the cake with the remaining frosting. Sprinkle more crushed candy canes on top.