| Milky Way Cake | ||||
| Makes 1 cake | ||||
| Cake | Icing | |||
| 1 stick | butter, thinly sliced, softened | 4 | Milky Way bars, 2.05 oz size, sliced | |
| 2 cups | sugar | 1 stick | butter, thinly sliced | |
| 4 | eggs | 1 tbls | vanilla extract | |
| 1 cup | buttermilk | ________ | ||
| 1 tbls | vanilla extract | 8 oz | candied pecans, make your own; it’s always better. Click here for the recipe. | |
| 1/2 tsp | baking soda | 1/4 cup | powdered sugar | |
| 2 1/2 cups | all-purpose flour | |||
| ________ | ||||
| 8 | Milky Way bars, 2.05 oz size, sliced | |||
| 1 stick | butter, thinly sliced | |||
| Cake | ||||
 Preheat the oven to 325°.In a mixer equipped with a beater, cream 1 stick of softened butter with the sugar. With the mixer on low, add one egg in at a time. Stop the mixer and add the buttermilk, vanilla, and the baking soda. Mix on medium for 1 minute. Add the flour a 1/2 cup a time taking care not to let the flour fly all over the room. After all the flour is in, mix on medium for 1 minute. Let the batter sit there while you get the chocolate going. In a large saucepan over medium-low heat, melt the chopped up Milky Way bars and 1 stick of butter. Stir it up with a spatula and smash down the creamy nougat to make sure it all melts and combines. Once it’s all melted, pour the mixture into the cake batter (careful; it’s hot). Mix on low for about 10 seconds. You want it just blended in, do not over mix it. Do not clean your saucepan yet; you’ll be making the icing in it later. Grease and flour a tube pan (or spray it with Baker’s Joy). Pour in the cake mixture. Bake at 325° for 75 minutes and a cake tester comes out clean. Remove the cake from the oven and let it cool in the pan for about 30 minutes. Flip it out onto your serving platter. I prefer to leave it upside-down for a more regular shape. If you want to flip it rightside-up, what the hell do I care; turn it back over. Now make the icing. |
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| Icing | ||||
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Throw the candied pecans into a Ziploc
freezer bag. Use a hammer or the smooth side of a meat tenderizer
to smash them into a course chop. In a large saucepan over medium-low heat, melt the chopped up Milky Way bars, 1 stick of butter, and the vanilla. Stir it up with a spatula and smash down the creamy nougat to make sure it all melts and combines. Once it’s all melted, turn off the heat. Throw in the chopped pecans and powdered sugar and stir it up with a spatula until it’s combined. While it’s still hot, ice the cake. With your spatula, scoop out a bit and smear it on top. Continue around the whole top of the cake. Now put some of the icing on the top edge and let it start to drool over the side. Go with it and start icing the sides of the cake like that. The icing will start to set up as it cools, but it will still be oozing down for a while. Check on it every 10 minutes or so and smear it back into place on the sides of the cake until it’s fully set. |
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