Wednesday, August 7, 2013

Milky Way Cake!


 
 
 
There is only one thing I can say about this cake...have mercy!  Also, forgive me if you are watching your calories!  This is one of the most decadent and wonderfully rich chocolate cakes I have ever made, but it's something you have to try, at least once.  I actually cut some of the sugar back in the original recipe.


The frosting really is a lot like the nougat filling in a Milky Way Bar and it's a great chocolate frosting to use for other cakes and even cupcakes.   Here is what you need for this cake and don't blame me, it's an old recipe I got years ago from someone else: 
 
7 Milky Way Candy Bars (regular size)
1 cup butter (2 sticks)
2 cups sugar
4 eggs
1/2 tsp. baking soda
1/2 tsp. salt
1  1/4 cup buttermilk
1 tsp. vanilla
2  1/2 cups all purpose flour
1 cup chopped nuts (I used pecans)
 
Frosting
2 cups sugar
1 cup evaporated milk
1 stick butter
1  (6 oz.( pkg. chocolate chips
1 (7 oz.) jar marshmallow cream
 
Preheat oven to 325 degrees.
 
Cream 1 stick of butter and the sugar and set aside.   
 
Melt 1 stick butter with the 7 Milky Way Candy Bars either in the microwave or in a double boiler.  I just microwaved them for a total of 2 minutes, stirring at 1 minute intervals. 

Stir the candy bars and the butter together until smooth.
 
Add the eggs one at a time to the sugar and butter mixture.  Add baking soda, salt, buttermilk and vanilla,  then add candy bar mixture.  Add flour a little at a time.  Beat just until all is incorporated.  Fold in nuts.
 
Pour into a well greased 9"x13" pan. Bake in a preheated 325 degree oven for 55 to 60 minutes or until pick inserted in center comes out clean. 
 
You can also bake this in 3 nine inch cake pans and stack the cake.  Bake for 30 to 35 minutes.  This cake is harder to frost as a stack cake though, because of the consistency of the frosting.
 
Remove from oven and allow to cool.  While the cake is cooling, prepare the frosting.
 
In a heavy saucepan cook the sugar and evaporated milk until soft ball stage.  This requires boiling it for about 5 minutes, stirring constantly so it doesn't stick or burn.  On a candy thermometer, soft ball stage is 235 to 245 degrees or you can drop a little in cold water and it will form a soft ball.
Once it reaches that stage, turn off the heat and add 1 stick butter, chocolate chips, and marshmallow cream.  Beat until smooth.   Remove from the heat and allow to cool before frosting cake.  While it's warm, it's too runny and will thicken and set as it cools, much like candy does. 
 
Spread the cool frosting over the cake.  It spreads really well once it cools.
  If you do a stacked cake, the frosting needs to be even cooler and more set so that it doesn't run off of the cake.
 
 
 
 
 



30 comments:

  1. Oh my this looks sweet and yummy!

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  2. How much sugar did you cut out?

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  3. Mom baked this cake, got the original recipe from the Memphis, TN, Commercial Appeal newspaper many long years ago. In fact, I still have that clipping! Yummiest, richest cake I ever ate. Now a diabetic, I haven't make one in years but have a feeling It won't be much longer before I do it again. Don't do baking in this heat but come fall and cooler weather.... I remember we had to buy extra candy bars so we could eat one or two while the cake was baking. Good memories, late 1940s, early 50s. Yep, I'm older than dirt!

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    1. I am older than dirt also LOL ......and I haven't had this cake...may have to remedy that

      ..

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    2. no girl that is not older than dirt, you have great wisdom over the years, you are very valuable, just like me!

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  4. That looks AMAZING! This is a must try. Thanks for sharing! http://otasteandseeblog.com

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  5. This looks AMAZING! A real MUST try. Thanks for posting. http://otasteandseeblog.com

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  6. My Mom made this, I have her recipe and cannot determine what a 'regular size' Milky way Bar is. The store sells about 4 different sizes. Neither her recipe or yours make this clear. I am afraid of not enough or too much. She always made this for special occasions. She used the old time nickle candy bars.


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  7. I use 8 candy bars and bake in a bunt pan. OMG so rich I also sprinkle nuts on top. Been making this cake for 20 years or more. A real crowd pleaser.

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  8. I must try this with my husband's favorite - Midnight Milky Way bars!

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  9. Did you use semi sweet chocolate chips? Thanks for sharing, it looks amazing!

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  10. I'm wondering to cut down on the sugar if Splenda will work just as well? This cake looks so good, that it is shameful. I think I gain 2 lbs just looking at it...lol!

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  11. What is a regular sized Milky Way Bar? I bought the full sized bars that come six to a package. Are they too big?

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    1. Just not he fun size or the king size with two in a pack. The one with six regular will be fine.

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  12. Seven regular size milky way bars omg

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  13. For the frosting, when you say sugar....is that confectioners or just regular sugar?

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    1. regular, I would specify powdered or confectioners otherwise

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  14. I want some...looks delightful

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  15. I AM FAIRLY CERTAIN THAT THE SUGAR MENTIONED IS CANE SUGAR OR THE REGULAR KIND OF SUGAR...MAYBE SOMEONE ELSE WILL WILL HAVE A BETTER ANSWER FOR YOU..

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  16. Howbout' using dark chocolate milky way bars...

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    1. Sure you can use those, they are just a tad less sweet

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  17. Oh My Word!! I made this today...WOW!!

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  18. I made this yesterday...it is amazing! I had to pass it around to friends, can't have that dangerous goodness in the house!

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  19. this is really a great cake, to be eaten only on very special occasions , I have had the recipe for about 55 yrs....and the bars are a little smaller these days...maybe add a couple snack size....NLA

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  20. so when you make this recipe you only use 1 cup of sugar?

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    1. The cake has 2 cups sugar and the frosting has 2 cups sugar. I am not sure where you are getting 1 cup???

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  21. my cake did not come out very dark. also the candy was hard to melt in the butter, never got thin but was thick

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    1. This is not a dark chocolate cake. It's a very milk chocolate cake, like the Milky Way candy bar is.

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