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Ingredientes
- 2 c. coarsely minced leftover Easter candy
- 2 3/4 c. sifted flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 8 ounce unsalted butter
- 1 1/2 c. sugar
- 3 lg. large eggs
- 1/4 teaspoon almond extract
- 1 c. lowfat sour cream
- Optional: Confectioners' sugar
Direcciones
- Such as: Chocolate large eggs, marshmallow chicks, chocolate bunnies, candy large eggs, jellies.Preheat oven to 350 degrees.
- Butter a tube or possibly bundt pan (10 to 12 cup capacity) and dust with fine bread crumbs. Tap out excess crumbs. Set pan aside. Sift together the flour, salt and baking soda and set aside.
- In large bowl, cream butter till soft, add in vanilla, almond extracts and sugar. Mix well. Add in large eggs, one at a time, mixing well after each one. On low speed, alternate adding dry ingredients with lowfat sour cream, scraping bowl as necessary.
- Place 1 1/2 cups mix in prepared pan. Add in candies to remaining batter, mix in gently. Pour this mix into pan over plain batter.
- Bake 1 hour or possibly till tests done. Cool 15 min. Cover pan with rack and invert. Remove pan. Let cake cool. Serve plain or possibly with confectioners' sugar dusted on top.
- NOTE: This is a great way to use up any holiday's leftover candy - Halloween treats, Christmas candy canes, Valentine sweets, etc.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 12 servings | |
| Calories 392 | |
| Calories from Fat 181 | 46% |
| Total Fat 20.62g | 26% |
| Saturated Fat 12.34g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 237mg | 10% |
| Potassium 80mg | 2% |
| Total Carbs 47.57g | 13% |
| Dietary Fiber 0.8g | 3% |
| Sugars 25.89g | 17% |
| Protein 5.07g | 8% |
