Milky Way Cake

Milky Way Cake, a vintage recipe from the 1970s, features candy bars in both the cake batter and frosting, making it a mouth-watering, decadent cake.

Milky Way Cake

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.

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

2 1/2 cups granulated sugar
1 cup evaporated milk
1 cup marshmallow cream
1/2 cup butter
 6 oz. 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. Alternatively, 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 minutes 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, side, and top of the cake.