Sunday, November 21, 2010

Christmas Candy Bar Cake

By Neil Waring
Revered Wyoming Chef, outdoor cooking expert, admired woodsmen and honored citizen.

My favorite time of the year is almost here, Christmas time, today one of my favorite holiday recipes.

Here is what you need. Let’s call it the ingredients. -I like Christmas list better-

5 full size candy bars –here is a little hint—buy yourself one of those 6 packs of candy bars. You got it, one to eat while cooking—VERY COOL!

I know, I know, what kind of candy bars? –Hey what do you like? Milky Way, Snickers and Three Musketeers seem to work the best. They need to be a candy bar with the nugget-ee stuff in the middle. (Can’t believe the spell checker didn’t like nugget-ee)

8 regular candy canes - (regular means peppermint, peppermint is what candy canes are supposed to be).

1 cup butter- (real and unsalted)

2 cups sugar

4 eggs- (put the whites in one bowl and the yellows in another bowl)

2 ½ cups flour – One time I thought the recipe said flowers (may have been making something that called for a bit of wine) I used flowers instead of flour –now that was a big mistake but long before I became the revered Wyoming Chef that I am today.

½ tsp of Baking soda

1 ¼ cups Buttermilk – don’t have buttermilk? Let’s face it, who really has buttermilk?

Guess what? You can make your own buttermilk by simply adding one teaspoon (for the real bakers out there that would be 1 tsp – anyway add one tsp of vinegar to 8 ounces of milk and Wa-La you got yourself buttermilk.

1 cup chopped nuts –good stuff, no peanuts although I do like peanuts. Pecans are best but if you are a touch on the cheap side try English walnuts. I like to mix walnuts, pecans and almonds, but remember one cup—no more.

Now here is where it gets difficult—putting all this stuff together.** In a small sauce pan (my dad used to call all canned fruit sauce, don’t think anyone does that anymore).

Anyway in a small sauce pan over low heat melt together the candy bars with ½ cup of butter. Cream sugar with the rest of the butter (stir-um-together)

Add candy and stir together.

Add egg yolks, one at a time mixing as you go. (Don’t need to kill it just blend um up some)

Dissolve baking soda in buttermilk and add alternately with flour to the candy mixture – make sure you end with flour (not sure why you need to end with flour but I think it may be an alphabetical order thing)

Beat egg whites until stiff peaks form and fold into candy mixture with the pre chopped nuts (I try to use the mixer for this to speed things up – it never works do it by hand. But if you are in a hurry use the mixer and if the peaks don’t happen just pour the crap in, who will know the difference anyway?

Pour mixture into a cake pan –deeper is better- (make sure you pre-greased and floured it)

Now for the topping and this is really cool – chop up the candy canes mix about ½ and ½ with regular granulated white sugar and sprinkle on top 20 minutes before taking out of the oven. (You may have to take it out to do this to save wear and tear on the oven but then put it back for the final 20 minutes.

Bake at 325 degrees for 65-70 minutes

Or you might try to crank up the oven to six or seven hundred and see if it will bake in 15 minutes.

Eat and enjoy!

**One time I just stirred up the whole mess together threw it in the oven at 400 degrees-tasted great, didn’t look too good.

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