Milky Way Cake

Directions

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!!