Milky Way Cake, a vintage recipe from the 70's using candy bars in the cake batter and frosting, a mouth watering decadent cake for sure!
I have wanted to make this Milky Way Cake for a while. Actually, the recipe has been sitting in my recipe box for years, and I am not sure who gave it to me.
I was going to make it this weekend, and the time just got away from me, so I ended up making it on Monday.
I was going to make it this weekend, and the time just got away from me, so I ended up making it on Monday.
This cake really makes a large one which I like. I probably could have cooked the icing a little longer, as you can see, it was not as thick as I needed it to be.
One thing I do know is that it doesn't have to be pretty, to taste so good with all that butter.
This was a great dessert to end our meal of Pork Chops with Caramelized Onions and Herb Roasted Potatoes and Carrots.
One thing I do know is that it doesn't have to be pretty, to taste so good with all that butter.
This was a great dessert to end our meal of Pork Chops with Caramelized Onions and Herb Roasted Potatoes and Carrots.
Milky Way Cake
Ingredients: Cake
confectioners' sugar, for dusting pans
- 8 (1 3/4 ounce) Milky Way bars
1 1/2 cups butter
2 cups granulated sugar
4 eggs, well beaten
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1 1/4 cups buttermilk
1 cup chopped pecans
1 teaspoon vanilla extract
Ingredients: Icing
2 1/2 cups granulated sugar
1 cup evaporated milk
1 cup marshmallow cream
1/2 cup butter
6 ounces chocolate chips
1 cup chopped pecans
Preheat the oven to 325 F.
Grease three 9-in. cake pans and dust them with confectioner's sugar. To make the cake, melt the Milky Way bars with 1 stick of butter. Remove from heat and let cool.
Cream the remaining 2 sticks of butter with the granulated sugar. Add the beaten eggs and the cooled chocolate mixture.
Sift the flour and the baking soda together. Alternately add the flour and buttermilk to the batter, blending well.
Add the nuts and vanilla. Divide the batter among the prepared pans and bake for 30-40 minute or until the cake is firm to the touch.
Cool for 5 minutes, remove from the pans and place on cooling racks.
Directions: icing
While the cake cools prepare the icing.
Combine the sugar and milk in a heavy saucepan. Cook to the soft-ball stage (234 degrees on a candy thermometer).
Remove the pan from the heat and add the marshmallow cream, butter and chocolate chips, stirring until melted.
Add the pecans. When the cake has cooled completely, frost each layer, sides and top of the cake.
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