Wafer Candy Cake

50 m
1 h 50 m
Ready in:
2 h 40 m
This gorgeous homemade Bundt cake is cooked with leftover wafer candy bars
Print it
Servings: 16
Cooking spray
All-purpose flour
4 cups + 1 tbsp, divided
Baking powder
2 tbsps
¾ tsp
White sugar
2 ½ cups + ¼ cup, divided
2 cups + ¼ cup, divided, room temperature
2/3 cup
5 eggs
Vanilla extract
1 ½ tsps + ½ tsp, divided
6 snack-size chocolate-covered wafer candy bars, chopped
Chocolate chips
¼ cup
Evaporated milk
¼ cup
  • Pre-heat oven to 350°F/180°C/Gas Mark 4. Apply cooking spray to a fluted tube pan.
  • In a large bowl, combine 4 cups flour with baking powder and salt. Fold in 2 cups butter, milk, eggs, one by one, and 1 ½ tsps vanilla extract with a spatula. Beat the mixture until well-combined.
  • In another bowl, toss candy bar pieces with flour to coat well. Gently fold into the batter and spoon it into the tube pan.
  • Bake for 1 hour or until ready (do the toothpick test to make sure). Remove from oven, let sit 25 minutes, then remove from pan and transfer to a wire rack to cool to room temperature.
  • Make the frosting: in a saucepan mix ¼ cup sugar with vanilla extract, evaporated milk, remaining butter and chocolate chips. Put over heat and stir constantly until the mixture starts boiling. Reduce heat and simmer until cooked down and thickened (5 minutes or so). Pour over the cake.
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