3 1/2 cups all-purpose-flour

1 Tbsp. baking powder

1/2 tsp. salt

1 cups finely chopped chocolate candies such as snickers, almond joy or reese’s peanut butter cups.

16 Tbsp. (2 sticks) unsalted butter at room temperature

1 1/2 cups sugar

4 large eggs, separated, at room temperature

2 tsp. vanilla extract

1 1/4 cups whole milk, at room temperature

1/4 tsp. cream of tartar

 

ICING –

4 1/2 oz. bittersweet chocolate, chopped

1/2 cup heavy cream

 

1. Make cake: preheat oven to 350* and butter and flour a 10 cup nonstick bundt pan. Sift three cups flour, baking powder and salt into a bowl. In a separate bowl, toss candies with 1/2 cup flour.

2. Using an electric mixer on med-high speed, beat butter and sugar until light, 3 minutes. Add yolks one at a time. Beat in vanilla. Beat in 1/3 of flour mixture, followed by 1/2 of the milk. Repeat ending with flour mixture. Do not overmix.

3. In a clean, dry bowl using dry beaters, beat egg whites and cream of tartar until stiff peaks form. Stir candies and 1/3 of egg mixture into batter. Fold in remaining whites. Spoon batter into bundt pan. Bake until a toothpick inserted comes out clean., 50-60 minutes. let cool on a wire rack for 10 minutes then unmold cake.

4. Make icing: Place chocolate in a bowl. Warm cream in a pan over medium heat until just boiling. Pour over chocolate, let stand for 1 minute, then whisk until smooth. Let cool slightly. Pour icing over cake, allowing excess to drip over sides.