Wednesday, September 1, 2010

Milky Way Cake

This is a recipe I've had for 30 years, and I haven't made this in almost 20. I couldn't remember why it hasn't been a "staple" in our house. That is, until I made it again.  Oh yeah, now I remember!  Let me give you a couple of hints.... 11 (count 'em, ELEVEN!!!) Milky Way bars are in this cake!   It is decadent.  My mother makes a cake called "inch high chocolate cake", (and has taught me to make it) and it's the most requested cake at all functions...she said this cake was better.  I don't agree.... it's different, not better.   Her's is a lighter consistency and,  well, an inch high.  This is a denser cake.   It is good...very good!   So much so, that when I made it, I immediately started cutting pieces to "deliver" to some special peeps that happened to be home at the time, there was some for hubby when he got home,  and then the rest I instructed him to take to work with him because I can resist the temptation only so long! 

So, I thought if I couldn't deliver a piece to you, at least I could share the recipe and you could make your own...how's that?   This cake is good enough to make you sass your grandma


Milky Way Cake

11 Milky Way candy bars
3 sticks margarine (no, don't go and try to use butter)
2 cups sugar
4 eggs
2 1/2 cups flour
1 teaspoon baking soda
1 cup buttermilk
2 1/2 teaspoons vanilla
1/2 cup chopped nuts (I used pecans)
2 cups powdered sugar

Melt 8 Milky Way candy bars and 1 stick of margarine until smooth; set aside.
Cream sugar and 1 stick margarine.
Add eggs, one at a time, beating until smooth.
Add flour, buttermilk and soda.
Add Milky Way bar mix and 2 teaspoons vanilla and chopped nuts.

Bake in a greased and floured bundt pan, or angel food pan for 50-60 minutes at 325 degrees.

ICING
Melt the remaining 3 Milky Way candy bars and remaining stick of margarine until smooth.
Add 1/2 teaspoon vanilla, 2 cups powdered sugar.  (If too dry, add a small amount of milk)
Spread on cooled cake.

say your prayers before eating, and ask the Lord for restraint!

47 comments:

  1. Oooo! I can feel my 'tookus' spreading already!!! LOL

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  2. O.M.G. I cannot wait to make this!!!

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  3. There are eleven FULL Size candy bars. But, we're not going to eat it all in one sitting are we girls? That just wouldn't be very lady like now, would it? ROFL

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  4. Why not butter? I only use butter! Looks sinful!

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  5. Looks amazing... and bad, oh soooo bad. :)

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  6. This is one I gotta try...and I'll try to remember and say my prayers before I eat it!

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  7. What about the inch high chocolate cake? No recipe?

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    Replies
    1. It is called sheet cake.

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  8. Sounds great. I think this would be a winner in my house. 11 full sized candy bars!!! Wow!!

    Plan B

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  9. A season of prayer will be needed before biting into this! Oh my - this looks fabulous!!!

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  10. Oh Dear - I'm a huge milky way fan. I'll have to make this cake for a church dinner, that way I won't be tempted to eat more than one piece - eek!

    :)
    ButterYum

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  11. Oh, my (I would have said, Oh Dear, but see I was beat out on that one, lol). I too will have to find a function that I can take this to and only have a smidgen :)

    Blessings!
    Gail

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  12. Just wanted you to know we made this today and OH MY GOODNESS!!
    It is sinfully delightful!!

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  13. Hey Lady Bug--be sure to go over and check out the DIY Weekly Showcase party--you are this weeks winner.

    E-mail me your address:

    cheri.peoples@live.com and I will send you the link to their new wallpaper line and you can choose a wallpaper pattern.
    Cheri

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  14. oh. my. everlovin'. gosh. **drool**

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  15. Why are there nuts in a Milky Way Cake? Doesn't that move it up to Snickers material?

    It does look delicious though.

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  16. Cheryl - you have a very good question! I just dismissed it I guess because I used pecans instead of peanuts. LOL

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  17. do you use self rising flour or plain flour or cake flour thanks can not wait to try this one

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    Replies
    1. Hey there! I just use regular all purpose flour for this cake. I can't wait to hear how ya like it! :-)

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  18. I can not wait to make this for my family!!! So glad i found you on Pinterest!

    Pam

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  19. I had the same question as Samantha - why not butter? I always use butter instead of margarine - just curious.. Kathy

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    Replies
    1. Y a know, I'm not really sure. I just always thought it was that margarine is basically oil based and you needed the extra oil content. Anybody else know?

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  20. Okay....after you add eggs (one at a time) and beat until smooth.....are you stil beating in the flour, soda, buttermilk, and milk way mixture? Or do you mix it by hand?

    I made this tonight and I may have let it cook too long (my oven seems to get more hot and cook quicker) It ran over the bundt pan a little bit and then when I went to dump the cake out of the pan (yes, I greased and floured pan)...it didn't come out easy at all and then fell apart :( I'm thinking I overcooked it...the edges burned a bit.

    So, I am going to try another one. It tastes good.....but it's for a birthday and it needs to look good too. Any other helpful suggestions?

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    1. Hey there Anonymous. Yes, I continue beating when putting in the flour mixture. Much simpler for me and it doesn't affect the outcome in any way. :-)
      I, too, have "issues" with my oven (grrr!) but mine have always released from the pan. Hmmmm... maybe you're right about the overcooking part. I use a spray oil/flour mixture as my grease and flour step, but I don't think that would be the issue here (Baker's Joy). Since I kind of know that my oven is posessed (LOL) I usually check my
      baking about mid way and keep checking from there - regardless of the time the recipe calls for. I really hope your next try comes out better...and I hope this helps.

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  21. I have my cake in the oven as I type and I have a smoke filled kitchen :( The cake is overflowing the sides of the bundt pan. It is an average sized bundt pan. Should I be using an extra large? There is cake all over the bottom of my oven...not sure what I did wrong. Any tips?~gr8dehne at gmail dot com

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    1. Oh Nooooooooo, Melissa!!!! I am so sorry about your mishap. I just assumed all bundt pans were a standard size, or maybe I should say, I thought * My * pan was a standard size. That has got to be disheartening! I am so, so sorry!!! (hopefully the smoke smell has gone away by now) I'm not sure what could've went wrong, unless like you suggested the pan size. You used all purpose flour, not self-rising? (I use all purpose) just trying to think of some reason for that...

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  22. So can you share the "Inch High Chocolate Cake"?

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  23. WHY would anyone use margarine instead of butter? That gunk does not come into my kitchen. NASTY! This recipe does look delicious!

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  24. Oh Angela, you're a hoot! (and I might add, I totally agree!) LOL. I have been looking at making my own butter, which is so much better for you than store bought - but haven't braved it yet. I did find at a local veggie stand that they sell Amish butter and cheeses. I bought a round of butter there to try. It tastes so much better! :-)

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  25. I had the same problem with this cake rising and oozing out of the sides of the bundt pan seems to small. next time I will use a large cake pan. It taste good,just don't like the mess it made. Haven't tried to get it out yet letting it cool down, Hope it comes out.

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  26. This sounds sooo good. Waiting to make this one.

    celia

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  27. Can you tell me the weight of the bars you use please? They keep changing the size of candy bars...but not the price. ;-)

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    1. Isn't that the truth?!? They are getting smaller, but the price isn't. Just purchase the size that you get with the singles, or if you can find, they're regular size but in a package of 6, that would work too. Buy two packages, and eat one! :-)

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  28. Oh my! I just put Milky Ways on my list for grocery shopping today. This MUST be made - My husband will clean the entire house for this! His favorite is Midnight Milky Ways so I may have to change it up a bit but wow!! I can't wait to do it. I have also pinned it on my Bundt-O-Rama board on Pinterest. Please excuse my rudeness. I honestly came over here to thank you for visiting and following my blog but this recipe made my eyes glaze over and I forgot my manners!

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    1. LOL - you're always welcome here! I so hope your hubby loves the cake (ya know, Valentine's day is coming up and you can have him eating out of your hands with this one LOL) But if you really want him to drop to his knees and adore you, try the Pecan Pie Cake. It's my family fave now!

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  29. I made the cake perfectly but when I got to finishing the icing it was all clumpy with excessive oil from the butter? I tried to reheat it again to make it gooey enough to ice with but then after it cooled on the cake its beginning to harden :/

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    1. Hmmm... let's see. Two sticks margarine goes into the actual cake batter, and only one stick goes into the frosting. Honestly, that's never happened to me before. I'm afraid I'm at a loss here. (not my intention to insult you, but) you only put one stick into the frosting, right?

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  30. Replies
    1. Hey there Jessica!
      I don't see why not. I've made 'em in those mini bundt pans and they turned out ok, just a little more time investment LOL Go for it! and then let me know how they were ;-)

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  31. what about making a sheet cake would that work

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    1. Sure, it would work. I think the "attraction" is the pretty bundt shape though (Wink, wink)

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  32. my sister made milky way cake before.....it's wonderful.

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  33. I made this for my birthday party last night, and holy wow is it good!! Even though I screwed up and put all the margarine in with the candy bars when I was making the cake, it came out perfect. Dense, moist, and delicious, and everyone asked for seconds.

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