Monday, October 25, 2010

How to Extend Halloween

A successful Halloween night almost always means candy overload.  Followed by candy fatigue.  And then the dreaded stale candies that sit in a box until the turn of the year.  Goodbye, Halloween treat!  But I know a trick to keep those leftover sweets interesting before they lose their worldly luster.  How?  Sweeten the deal, of course –with a unique cake recipe.

I’m all for mixing Halloween treats with healthy eats.  So my personal choice of candy-to-cake resuscitation is the Butterfinger Banana Cake.  Easy and fun to make, the kids can even join in.


·      18 1/4 ounces package yellow cake mix
·      2 medium, ripe bananas, mashed
·      3 NESTLE BUTTERFINGER Candy Bar, chopped, and divided
·      16 ounces container prepared white frosting


·      Preheat the oven to 350° F.

·      Grease and flour a 13 x 9-inch baking pan.

·      Prepare your cake mix batter according to package directions

·      Stir in a banana and 3/4 cup of chopped Butterfinger. Pour the mixture into your prepared pan.

·      Bake for 40 to 50 minutes or until the wooden pick you insert in center comes out clean.

·      Cool completely in the pan on a wire rack.

·      Have your kids frost the cake with their own brand of creativity and sprinkle with the remaining chopped Butterfinger.

·      Lick your lips and serve!

The good thing with this candy-to-cake brainchild is that you can experiment with a variety of sweets and fruits combos.  I’ve tried an M&M Cherries Cake, a Reese’s Lemon Cake, a Kitkat Pineapple Cake. The possibilities are endless!  And Halloween never really ends.

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