Post by Debbie on Mar 12, 2009 14:36:39 GMT -6
Modified to include icing recipe
Milky Way Cake
For 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
For Icing:
2 1/2 cups granulated sugar
1 cup evaporated milk
1 cup marshmallow cream
1/2 cup butter
1 cup chopped pecans
1a. Preheat the oven to 325ºF. Grease three 9-inch 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.
or
1b. (alternate) 325ºF. Grease one glass or metal 13-inch by 9-inch cake pan and dust with confectioner's sugar. To make the cake, melt the Milky Way bars with 1 stick of butter. Remove from heat and let cool.
2. 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.
3. Divide the batter among the prepared pans and bake for 30-45 minutes or until the cake is firm to the touch. Cool for 5 minutes, remove from the pan/pans and place on cooling racks.
Icing preparation
4. 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. You can the pecans now or save to sprinkle on top. When the cake has cooled completely, frost each layer, sides and top of the 3 layer Milky Way Cake or top and sides of the 13x9 rectangular version.
16 - 20 servings.
Milky Way Cake
For 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
For Icing:
2 1/2 cups granulated sugar
1 cup evaporated milk
1 cup marshmallow cream
1/2 cup butter
1 cup chopped pecans
1a. Preheat the oven to 325ºF. Grease three 9-inch 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.
or
1b. (alternate) 325ºF. Grease one glass or metal 13-inch by 9-inch cake pan and dust with confectioner's sugar. To make the cake, melt the Milky Way bars with 1 stick of butter. Remove from heat and let cool.
2. 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.
3. Divide the batter among the prepared pans and bake for 30-45 minutes or until the cake is firm to the touch. Cool for 5 minutes, remove from the pan/pans and place on cooling racks.
Icing preparation
4. 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. You can the pecans now or save to sprinkle on top. When the cake has cooled completely, frost each layer, sides and top of the 3 layer Milky Way Cake or top and sides of the 13x9 rectangular version.
16 - 20 servings.
