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Its kind of late to be posting about Halloween, but I just haven’t had a chance to blog!!! I made this cake a couple days after Halloween with my trick-or-treating candy.  Halloween was Supersuper this year!

I had two Halloweens this year – one was the basic Halloween with miniature goblins and ghouls and the other one was the college version of Halloween. I went trick-or-treating with some 5-year-old darlings, and then after they got tired, I went trick-or-treating with the double digits crowd. Then came the usual Halloween party (college apartment plus chocolate).  This year I was Lola Luftnagle, Hannah Montana’s best friend!  Ace was Hannah Montana!

Lola and Hannah:

Halloween was great this year, because I got a ton of candy! I didn’t weigh my bag, but it was heavy and made my arm hurt, which is enough candy for me!  I definitely cashed out in the chocolate sector, as the  majority of candy I got were Reeses, Snickers, or Milky Ways.  Yay!

Here’s my adorable neighbor, Snow White:

I noticed that people were less generous this year (most houses only gave out 1 or 2 fun sized candies – and I was trick or treating in Bel Air!) but a lot more houses left candy outside their doors instead of answering the door themselves.

Two days after Halloween,  I’d eaten through probably half of my stash and was craving real dessert.   So I combined Halloween and dessert and made some Chocolate Peanut Butter Leftover Candy Cake!  This is a great (and SUPERdelicious) chocolate cake with the addition of my leftover Reese’s and Butterfinger candies.  If you have any left…

Chocolate Peanut Butter Leftover Candy Cake (chocolate cake recipe from Martha Stewart)

3/4 cup unsweetened cocoa powder

1 1/2 cups all-purpose flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 large eggs

3/4 cup warm water

3/4 cup buttermilk

3 tablespoons vegetable oil

1 teaspoon pure vanilla extract

2 c Reese’s, chopped

5 fun-sized Butterfingers, crushed

Preheat oven to 350 degrees. Spray a 9×13 in. pan with cooking spray.  In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes.  Fold in the Reese’s and Butterfinger candies.  Pour into pan and bake for 25 – 30 minutes.

Chocolate Frosting

8 ounces dark chocolate, chopped

1 cup heavy cream

1/2 cup creamy peanut butter

Microwave cream on high in a medium bowl for 45 seconds. Pour over chocolate and whisk together until melted.  Add peanut butter and whisk until smooth.

Frost cake and enjoy!