sketch of Bob above the Milky Way Cake recipe.

MILKY WAY CAKE

11/2 c. plus 2 T. butter or margarine
1 c. (4 oz.) finely chopped pecans
14 oz. Milky Way candy bars (about 6 1/2 individual size - not mini size) cut into pieces
4 large eggs
1 t. vanilla
11/4 c. buttermilk
2 1/2 c. all purpose flour
3/4 t. baking soda
11/4 t. salt
11/2 c. granulated sugar

Preheat oven to 325°. Grease a 10 inch fluted tube pan with the 2 T. of butter. Add chopped nuts. Tilt or rotate pan to cover bottom and sides. Leave any loose nuts in the bottom of the pan. Heat candy bars and 1/2 c. butter in a heavy sauce pan, over medium heat, stirring often until melted and smooth. Remove from heat and cool slightly. Mix flour, baking soda and salt; set aside. In a large bowl, beat the remaining 1 c. of butter; add sugar until light and fluffy. Add eggs one at a time beating well after each addition. Beat in the vanilla and candy mixture. Add flour mixture alternately with buttermilk, beating well after each addition, until well blended. Pour into prepared pan and bake the Milky Way Cake 1 hour or until a toothpick inserted in the center comes out clean. Cool cake in pan on a rack for 30 minutes. Invert on rack, remove pan and cool completely. Frost the Milky Way Cake if desired.
(Serves 12)

MILKY WAY CAKE FROSTING:
3 Milky Way individual size bars
2 c. powdered sugar
1/2 c. butter
1/2 T. milk

In a sauce pan, over very low heat, melt the candy bars and butter. Gradually beat in powdered sugar. Thin to desired consistency with milk.

Milky Way Cake recipe is published in our June, 1993 Menu Minder.

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