Tommy failed yesterday. I forgot to finish editing this post and didn't have time to get it all wrapped up and completed in time to publish. So, here you go...a day late!
Really, I totally made the decision to post an article about a Milky Way Cake today, August 23rd, because it is my brother's 25th birthday. I had it all planned out. The entire time. I swear.
I know that it is extremely unhealthy, but I love candy. I really do. Reese's Peanut Butter Cups. Swedish Fish. Rolo's. Skittles. Three Musketeers. You won't have to ask me twice, I will gladly take that candle from you and devour it all in 2.76 seconds. But when it comes down to my all-time favorite candy, the title easily goes to Milky Way. Caramel. Chocolate. Nougat. Yes, yes, yes! I love it and want more of it.
When I went home a few weeks ago to celebrate my family's August birthdays (mine is the 4th, my uncle's is the 5th, another uncle's is the 10th, my mom's is the 11th, my brother-in-law's in the 14th, my brother's is the 23rd, my cousin's is the 24th, well...you get the picture), my mom told me that she had a new recipe for a cake that she wanted to try. Just as a piece of background information - birthday meals in the Engstrom household tend to be exactly the same year after year. And the same goes for my birthday cake - marble cake with an interior layer of vanilla frosting and then chocolate frosting covering the outside. It's what I've had for as long as I can remember.
That was until 2017.
And much to my surprise, holy sweet lord of candied delights. Yes, please. I was so thrilled with this cake and will absolutely find myself making it again. I kind of want to make it this weekend, just so I can have birthday cake for breakfast. Even though it's no longer my birthday.
| Milky Way Cake |
8 2.15 ounce Milky Way® candy bars
1 cup butter
2 cups sugar
4 large eggs, separated
1 1/4 cups buttermilk
1/2 teaspoon baking soda
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup pecans, chopped
6 ounces semisweet chocolate
Preheat oven to 325°F. Grease and flour a 10-inch tube pan.
Melt candy bars and butter, stirring frequently, in large, heavy Dutch oven over low heat. Remove from heat and stir in sugar.
Combine egg yolks, buttermilk and baking soda in small bowl until blended.
Combine flour and salt in another bowl. Add to candy mixture alternately with buttermilk mixture, beginning and ending with dry ingredients. Stir in pecans.
In clean mixer bowl, beat egg whites until stiff but not dry. Fold into batter. Pour into prepared pan.
Bake 1 1/4 hours or until set and cake pulls away from sides of pan. Cool on wire rack 15 minutes. Unmold and cool completely.
Melt chocolate in top of double boiler over simmering water. Spread over cooled cake.