Do you know what is better than cake? Cake with candy in it, of course, if you have a sweet tooth like mine.
I happened to be thumbing through Momma’s church ladies cookbook and found a recipe for a Milky Way cake. With a few modifications, I set out and made one. I even decorated with a bit of candy on the top.
This cake is baked in a slow oven for a little over an hour. Rather than start your ingredients in a mixer, you start by melting butter and candy bars.
The cake is not overly chocolaty which I love. And it fell right out of the pan after waiting about 10 minutes to slightly cool.
The icing can be spooned over or poured over. You control the consistency by adding a little milk to the icing mixture. Either way, it is delicious. If you make this cake, I guarantee, you will be a hit!
MILKY WAY CAKE
velvety milk chocolate Bundt cake with Milky ways in the cake and the icing
Ingredients
CAKE
- 2 sticks (1 cup) butter
- 10 fun size milky way bars
- 2 cups sugar
- 4 eggs, room temperature
- 2 1/2 cups all purpose flour
- 1 cup buttermilk (see notes)
- 1/2 teaspoon baking soda
- i teaspoon vanilla
ICING
- 10 Fun Size Milky Way bars
- 1 stick (1/2 cup) butter
- 1 teaspoon vanilla
- 1 box powdered sugar
- 2-3 tablespoons milk
Instructions
CAKE
Preheat oven to 300 degrees. Prepare Bundt pan with nonstick spray with flour.
In a small saucepan, melt butter. Cut the candy bars up in smaller pieces and add to melted butter. Turn heat up to medium and stir. As it is melting, add the 2 cups of sugar and stir well. When the candy and butter is melted, set aside to cool.
In small bowl whisk the flour and soda. Set aside.
Pour the cooled candy mixture into your mixing bowl, turn speed on low and add the eggs one at a time and beat until the yellow disappears.
Add the flour mixture and buttermilk alternately until all is in the bowl. Stop and scrape down the sides with a spatula when you see the batter high on the side of the bowl. Add vanilla.
Bake about 75 minutes. Cool 10 minutes and then turn out onto plate or tray.
ICING
Cut the candy bars in smaller pieces and melt with one stick of butter in a small saucepan.
When it is totally melted, pour into mixing bowl and begin adding powdered sugar, a cup at a time with the vanilla. If icing is too thick, add a couple of tablespoons of milk and beat in the mixture and continue to add until you have the consistency to pour or spoon over the cake.
Notes
Buttermilk can be made by adding 1 tablespoon white vinegar to 1 cup of milk. It must sit 5 minutes.
I usually bag a bag of funsize candy bars and use half for the cake and half for the icing.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 428Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 66mgSodium: 165mgCarbohydrates: 85gFiber: 1gSugar: 61gProtein: 7g
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
“Dessert makes everything better.”
-Unknown