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Milky Way Cake

January 28, 2010


  • 8 Milky Way candy bars
  • 1 cup margarine, softened
  • 2 cups sugar
  • 4 eggs
  • 2 ½ cups flour
  • ½ teaspoon baking soda
  • 1 ¼ cup buttermilk
  • 1 cup chopped pecans

Melt candy bars and ½ cup margarine in saucepan over low heat, stirring constantly.  Cream sugar and remaining ½ cup margarine in mixer bowl until light and fluffy.  Beat in eggs, one at a time.  Add flour alternately with mixture of soda and buttermilk, mixing well after each addition.  Stir in candy mixture and pecans.  Pour into greased and floured tube pan.  Bake at 325 degrees (F) for 1 hour or until cake tests done.  Cool in pan for 10 minutes.  Invert onto cake plate to cool completely.  Frost with Fluffy Fudge Frosting.

Fluffy Fudge Frosting


  • 2 ½ cups sugar
  • 1 cup evaporated milk
  • ½ cup margarine
  • 6 oz semisweet chocolate chips
  • 1 cup marshmallow crème

Combine sugar and evaporated milk in medium saucepan.  Cook to 234 to 240 degrees (using candy thermometer; soft ball stage), stirring frequently.  Add remaining ingredients; mix until smooth.  Beat until it reaches easy-spreading consistency.

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