Milky Way Cake

I can’t even put into words how amazing this case is!!  I remember my Mom making a cake like this when I was growing up, and always requested it for birthdays and special occasions. Recently, I asked her to find the recipe for this fabulous treat, and when she found it,  it wasn’t complete and had many missing ingredients. I decided to wing it and add and subtract what I thought would make this cake taste like my childhood memory, and the result is absolute perfection!! I couldn’t wait for my husband to come home last night and taste it, and when I went to photograph it again this morning, (and take several bites), it was even more rich and flavorful than yesterday.  No doubt this will quickly become one of your favorite cakes to make!! Before making this cake, you will need a candy thermometer to make the glaze correctly. It’s an essential tool for your baking pantry! Let me know how you love the cake!!

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Milky Way Cake

Makes: One bundt cake Prep time: 25 minutes Bake time: 55 - 65 minutes


6 packs of the “2 to go” Milky Ways, or 10 regular Milky Ways

1 cup unsalted butter at room temperature

2 cups white sugar

4 eggs at room temperature

1/2 teaspoon fresh baking soda

1/2 teaspoon salt

1 and 1/4 cups whole buttermilk at room temperature

2 and 1/4 cups all purpose flour

1 and 1/2 teaspoons best quality vanilla

Marshmallow chocolate glaze

2 cups sugar

1 cup whole evaporated milk

1, 12 ounce bag good quality semi sweet chocolate chips

1 cup marshmallow cream

pinch of salt


Preheat your oven to 350 degrees.  Melt Milky Ways and 1/2 cup of the butter over low heat in a saucepan, stirring often.  You need to watch it carefully and take it off the heat as soon as it has melted and combined.  Transfer it to a glass bowl so it can cool more quickly.  In a large mixing bowl with a paddle attachment, beat the other stick of butter and 2 cups of the sugar until light and fluffy.  Add the eggs and mix well.  Add the vanilla, salt, and baking soda. Add the buttermilk and cooled candy bar/butter mixture. The mixture will be very thick and may even have bits of chocolate in the batter, which is totally fine!  Add the flour and mix until just combined, making sure not to over beat the batter.  Grease a bundt pan and lightly dust with cocoa powder. Pour batter into prepared bundt pan and bake in your preheated oven for 30 minutes and rotate the pan. Bake for another 25 to 30 minutes and check for doneness. You can touch top of the cake to see if it springs back. It should be a golden brown on top. Cool on a baking rack for 30 minutes and gently use an offset spatula to go around the pan to loosen it before inverting it.  While the cake cools, make the glaze.  In a heavy bottomed saucepan, combine the other 2 cups of sugar and evaporated milk over medium heat. You will need to cook this to soft-ball stage, which is 234 to 240 degrees.  Immediately take off the heat and add the chocolate chips, marshmallow cream and a pinch of salt. Cool slightly before drizzling over the cooled cake. I usually put the glazed cake in the fridge for about 30 minutes, so it slices beautifully!!

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