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confectioners sugar (for dusting pans) 8 (1 3/4 oz.) Milky Way bars 3 sticks butter 2 c. granulated sugar 4 eggs, well beaten 2 1/2 c. all-purpose flour 1/4 tsp. baking soda 1 1/4 c. buttermilk 1 c. chopped pecans 1 tsp. vanilla Preheat oven to 325 degrees. Grease three 9-inch cake pans, then dust with confectioners sugar. To make cake, melt the Milky Way bars with 1 stick butter. Remove from heat and let cool. Cream remaining 2 sticks butter with the granulated sugar. Add the beaten eggs and the cooled chocolate mixture. Sift flour and soda together. Alternately add flour and buttermilk to batter (start and end with flour). Blend well. Add vanilla; blend well. Add chopped nuts. Divide the batter among the prepared pans and bake 30 to 40 minutes or until cake is firm to touch. Cool 5 minutes before removing from pan. Put on cooling rack. While cake is cooling, prepare and frost with Milky Cake Frosting. Milky Cake Frosting: 2 1/2 c. granulated sugar 1 c. evaporated milk 1 c. marshmallow cream 1 stick butter 6 oz. chocolate chips 1 c. chopped pecans Combine sugar and cream in a heavy saucepan. Cook to form soft ball stage (234 degrees on a candy thermometer). Remove pan from heat and add marshmallow cream, butter and chocolate chips, stirring until melted. Add pecans. When cake has cooled completely, frost each layer, sides and top of the Milky Way cake. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |