If you like Milky Way candy bars, you are going to flip for this Milky Way Cake! So moist, so rich, and filled with a buttery caramel filling which is over-the-top delicious.
Yes, this dessert uses 10 regular size Milky Way candy bars and worth every little morsel.
NOTE: I make the caramel filling before I even start making the cake, so its done and cool by the time I need it.
6 regular size Milk Way candy bars, cut up
1-1/2 sticks butter
2 cups flour
1-3/4 cups white granulated sugar
3/4 cup milk
1/2 tsp baking soda
2 tsp pure vanilla extract
1/2 cup finely crushed nuts (optional)
4 regular size Milky Way candy bars, cut up
1/2 cup softened butter
1 tsp pure vanilla extract
1 cup confectioners sugar
1-2 TBS milk (optional)
PREHEAT oven to 325 degrees. Butter and flour two round cake pans; set aside.
In a heavy sauce pan add the butter and candy bars - melt over medium heat; stirring often. Don't rush this process as you don't want to burn it.
Meanwhile add the dry ingredients (flour, sugar, baking soda) together and add to the mixing bowl. Pour in the milk and mix well. Add the eggs, one at a time and mix well after each addition.
SET IT AND FORGET IT
You don't want to add the melted candy bar mixture until it cools down a bit because you don't want it to cook the eggs. When cool enough, pour in the cooled candy mixture and mix. Finally add the vanilla and crushed nuts, if using. Pour into the two cake pans equally and bake for 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
When cakes are done, let sit in the pan for 5 minutes and turn cakes out on a cooling rack. Cool until warm.
Place one cake on a plate and cut off the dome if you need to. Spoon on the cool caramel filling and spread out to the edges. Place the other cake on top and frost the cakes.
In a heavy sauce pan add the butter, and candy bars - melt over medium heat; stirring often. Again, don't rush this process.
When the mixture is melted, add the powdered sugar and mix well. Remove from the heat and stir in the vanilla. If the frosting is too thick, add one tablespoon of milk and see if that thins it down enough. Add another tablespoon of milk if needed.
In a heavy bottomed pan add the butter, brown sugar and golden syrup; bring to a boil. Reduce heat and cook until sugar is melted and mixer gets darker in color.
Add the sweetened condensed milk and let it come to a slow boil on low heat. Stir and cook for 5 minutes as the mixture becomes thicker to the consistency you want.
Remove from heat and mix in the vanilla. Let cool to room temperature.