Friday, July 1, 2011
3 sticks Margarine, Divided Use
2-½ cups All-purpose Flour
½ teaspoons Salt
½ teaspoons Baking Soda
½ cups Buttermilk
3 teaspoons Vanilla Extract, Divided
2 cups Sugar
4 whole Eggs
2 cups Powdered Sugar
1 dash Salt
½ cups Milk (more If Needed)
1 cup Finely Chopped Pecans
Preheat oven to 300 degrees F.
In a double boiler or in a saucepan over very low heat, melt 8 Milky Way bars together with 1 stick margarine, stirring 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 the icing, melt the remaining 3 Milky Way bars with remaining 1 stick margarine (in a double boiler or in a saucepan over very low heat). Add 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.
From whence it came: We all owe The Pioneer Woman a HUGE thank you for posting this recipe on her fabulous website. She has blessed us with a true crowd pleaser and she deserves a round of applause for this one!
Why it's blogable: Any recipe that has 11 Milky Way bars in it is blogable. Period. The texture of this cake is different than any cake I've made, in a good way! A really really good way. It's a little bit sticky because of the caramel in the candy but not too sticky. Just the right amount of sticky. The flavor is also fabulous! I took this cake to a get together last weekend and it was a hit. This cake will make you popular! I promise!
Cooks tips: I used butter instead of margarine and it gave it a great buttery flavor. I also used walnuts instead of pecans because that's what I had on hand. I baked the cake in a 10x15" sheet cake pan and I think it was just the right size. I think it worked out better than a 9x13" would have.
Click here to get the printable:
Milky Way Cake
Hope you enjoy stirring it up!