Milky Way Cake

Milky Way Cake, a vintage recipe from the 70's using candy bars in the cake batter and frosting, a mouth watering decadent cake for sure!


I have wanted to make this Milky Way Cake for a while. Actually, the recipe has been sitting in my recipe box for years, and I am not sure who gave it to me.  

I was going to make it this weekend, and the time just got away from me, so I ended up making it on Monday.


This cake really makes a large one which I like. I probably could have cooked the icing a little longer, as you can see, it was not as thick as I needed it to be.

One thing I do know is that it doesn't have to be pretty, to taste so good with all that butter.

This was a great dessert to end our meal of Pork Chops with Caramelized Onions and Herb Roasted Potatoes and Carrots.




Milky Way Cake

Ingredients: Cake
confectioners' sugar, for dusting pans
    8 (1 3/4 ounce) Milky Way bars
    1 1/2 cups butter
    2 cups granulated sugar
    4 eggs, well beaten
    2 1/2 cups all-purpose flour
    1/4 teaspoon baking soda
    1 1/4 cups buttermilk
    1 cup chopped pecans
    1 teaspoon vanilla extract

    Ingredients: Icing
    2 1/2 cups granulated sugar
    1 cup evaporated milk
    1 cup marshmallow cream
    1/2 cup butter
    6 ounces chocolate chips
    1 cup chopped pecans
Directions: Cake
Preheat the oven to 325 F.

Grease three 9-in. cake pans and dust them with confectioner's sugar. To make the cake, melt the Milky Way bars with 1 stick of butter. Remove from heat and let cool.

Cream the remaining 2 sticks of butter with the granulated sugar. Add the beaten eggs and the cooled chocolate mixture.

Sift the flour and the baking soda together. Alternately add the flour and buttermilk to the batter, blending well.

Add the nuts and vanilla. Divide the batter among the prepared pans and bake for 30-40 minute or until the cake is firm to the touch.

Cool for 5 minutes, remove from the pans and place on cooling racks.

Directions:  icing
While the cake cools prepare the icing.

Combine the sugar and milk in a heavy saucepan. Cook to the soft-ball stage (234 degrees on a candy thermometer).

Remove the pan from the heat and add the marshmallow cream, butter and chocolate chips, stirring until melted.

Add the pecans. When the cake has cooled completely, frost each layer, sides and top of the cake.



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9 comments :

  1. This looks insanely delicious Kay! Rich and indulgent. I bet it would cure my nagging sweet tooth!

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  2. It sure did it for me...the icing alone is like eating fudge!! thanks for stopping by...

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  3. Hey Mom- The cake looks great! I wish I could have tried it to make sure it taste alright! Love you!

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  4. Absolutely delicious and I love how you topped it with the Milky Way bars. Love it : )

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  5. Hello, I haven't had any chance to say thank you for being an online friend on Foodbuzz. Thank you :)

    What a talented cook you are. This look superb!

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  6. Not sure if you'll see this. Just recently found this recipe and am attempting it tomorrow. Can this be made a day ahead and should it be stored in the fridge?

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  7. Can this be made a day ahead and does it need to go in the fridge?

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  8. I make mine a day ahead and does it need to be refrigerated…it doesn't have to be… but you can if you want like.

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  9. Thank you! Can't wait to try it

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