Milky Way Bar Cake
(in honor of Nancy Baker and
National Chocolate Cake Day)
“After eating a slice of this, you may want to go run 5 miles,” Robert notes.
11 whole Milky Way Bars (regular size), divided use
3 sticks margarine, divided use
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup buttermilk
3 teaspoons vanilla extract, divided
2 cups sugar
4 whole eggs
2 cups powdered sugar
1 dash salt
1/2 cup milk (more if needed)
1 cup finely chopped pecans
Preheat oven to 300 degrees F.
In a double-boiler or saucepan, over very low heat, melt 8 Milky Way bars together with 1 stick margarine. Stir to combine. Once melted, remove from heat and set aside.
Sift flour and salt together and set aside.
Mix baking soda with buttermilk, then add 2 teaspoons vanilla and set aside.
Cream 1 stick of margarine with the 2 cups of granulated sugar. Add eggs one at a time. Add flour mixture and buttermilk alternately to the creamed mixture, mixing after each addition. Add melted candy bar mixture and mix to combine.
Pour into a greased jelly roll pan or 9 X 13” baking pan and bake for 1 hour or until cake is done in the center. Remove from oven and allow to cool.
To make icing, melt the remaining 3 Milky Way bars with remaining stick of margarine (in a double-boiler or in a saucepan over very low heat). Add the powdered sugar, dash of salt, milk, 1 teaspoon vanilla, and chopped pecans and stir over low heat. Add more milk if needed.
Pour over the cooled cake and allow to set. Cake will be very sticky! Don’t expect neat, perfect slices. Serve with ice cream or whipped cream.
Recipe courtesy of Nancy’s Fabrics, 218 W. Edgar Ave., Ronceverte.
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