This is the perfect cake to bake for a Fall occasion. Take it to a Church Supper, Bake Sale, Family Gathering or a Block Party.
Reese's Pieces Fall Bundt Cake
Here's what you'll need:
Preheat the oven to 325 degrees.
1 - Bundt Pan (simple design) brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
16 TBS Butter, room temperature.
8 oz. Sour Cream
3 C Granulated Sugar
6 Large Eggs
1 tsp Vanilla
2 1/4 C Flour
1 tsp Baking Powder
3/4 C Cocoa (the best you can afford) I use Ghirardelli Unsweetened Cocoa.
Chocolate Ganache Ingredients:
1 C Hershey's Special Dark Chocolate Chips
1/2 C Heavy Cream
2 (1.53 oz.) packages of Reese's Pieces Candy, divided.
In a Large Mixing Bowl with an electric hand mixer:
Beat for 3 minutes.
Beat on low speed to blend well.
Eggs, 2 at a time, beating well after each addition.
Mix just until incorporated.
In a Small Mixing Bowl:
Flour Baking Powder
Mix 1/2 of the Flour mixture into the wet ingredients.
Add remaining Flour and beat on medium speed for 2 minutes.
Place 1 bag of Candy into a large Ziplock bag in a single layer.
Roughly crush with a rolling pin.
Fold into the batter by hand.
Pour batter into the pan.
Bake for 1 hour and 15 minutes.
Remove pan to a rack to cool for 10 minutes.
Invert the cake twice (right side up) onto the rack to cool completely.
Transfer to a large serving platter.
Make the Ganache.
In a small saucepan on medium high heat:
Heat just until warm and simmering.
Pour Chocolate Chips into a glass bowl.
Pour the simmering Cream over the Chocolate Chips and allow to sit for 5 minutes without stirring.
Mix well with a Blending Fork until creamy smooth.
Drizzle evenly over the entire cake.
Put remaining bag of Candy in another Ziplock Bag and roughly crush with a rolling pin.
Sprinkle evenly over the Ganache.
Peace in the Kitchen!