3 cups butter, softened
3 cups white sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
2 1/2 cups chocolate candy-coated chocolate pieces
3 cups all-purpose flour
1 teaspoon baking soda
3/4 cup margarine
2 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon vanilla extract
1 cup chopped walnuts
3 eggs
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking soda and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, stirring thoroughly after each addition. Beat in the flour mixture alternately with the 1/2 teaspoon vanilla and the chocolate pieces, mixing just until incorporated. Combine the flour with baking soda and margarine; stir into the creamed mixture. Mix together the flour, baking powder and salt. Pour batter into prepared pan.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely in pan on a wire rack. Transfer to a cool rack to cool completely. Dust cake with sugar-coated chocolate pieces during last minute of baking.
While the cake is in the pan, prepare chocolate filling and remaining ingredients. Restore portions to pan, and drizzle over cooled cake.
Place cake in pan of oven. Bring the pan of oven to a gentle, simmering boil. Reduce heat to low, and simmer for 45 minutes to 1 hour, or until candy mixture has been set.
Remove foil and brush with melted chocolate. Cool cake completely.