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MILKYWAY CAKE

Make sure you have lots of ice-cold milk on hand!



List of Ingredients




5 full-size Milky Way candy bars
1 cup unsalted butter
2 cups sugar
4 eggs, separated
2.5 cups all purpose flour
1/2 teaspoon baking soda
1.25 cups buttermilk
1 cup chopped pecans

2 cups melted semi-sweet chocolate morsals (to be used as frosting)


Recipe



Grease and flour an angel food pan. Preheat oven to 325 degrees farenheit.

In a small pot over low heat, melt the Milky Way bars, with half the butter.

In a separate large bowl, cream the sugar with the remaining half of the butter until light. Add the melted Milky Way bars and butter to the bowl of creamed sugar and butter, and blend thoroughly.

Add the egg yolks, one at a time, mixing well after adding each egg.

In a small separate bowl, dissolve the baking soda in the buttermilk.

Add a little of the baking soda/buttermilk mixture to the candy/sugar mixture.

Add a little of the flour to the candy/sugar mixture.

Repeat the previous two steps until you have incorporated all of the baking soda/buttermilk mixture and flour into the candy/sugar mixture.
(Doing it a little bit at a time makes the texture perfect.)

Add the chopped pecans to the batter.

In a clean bowl, beat the egg whites to stiff peaks and fold gently into the candy mixture.

Pour into the angel food pan. Bake for approximately 65-70 minutes. Cool the cake. Melt the semi-sweet chocolate chips, and ice the cooled cake with them.