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Milky Way Swirl Cake




Source of Recipe


Ann Byrn


List of Ingredients




Cake:
Spray 12 c bundt pan,flour pan.Oven to 325
2½ Milky Way bars (2.05 oz) sliced
2 tablespoon plus 1 c water
1 yellow cake mix with pudding (this would be etty Crocker or Pillsbury
1 stick butter, melted
3 large eggs
1 tablespoon flour
GLAZE
2½ Milky Way bars (2.05 oz) sliced
2 tablespoon butter
2 teaspoon water


Recipe



Cake:
Prepare pan and preheat. Melt candy slices in 2 tablespoon water on med-low. Stir until melted and smooth (3-4 min) Set aside. In large bowl, combine cake mix, 1 c water, melted butter and eggs. Beat on low 1 minute. Scrape down Beat 2 min on med. Measure out 2/3 cup of the batter and pour it into the cooled candy mixture. Add flour and stir until smooth. Pour plain batter into pan. Spoon candy mixture on top, making sure does not tough the pan sides. Swirl with knife to marble. Bake until springs
back when lightly touched and just starting to pull away from the sides of the pan 45-50 min. Remove and cool on wire rack for 20 min. Run knife around edge and turn onto rack to cool completely.
Glaze:
Put candy into saucepan on med-low heat. Add butter and water. Cook, stirring until smooth 3-4 minute. Let cool for 10 min. Slide cake onto serving plate. Spoon the glaze over cake so drops down the edges. Let sit 10 min. before slicing.
Cake keeps in saver at room temp for up to week or free in foil for up to 6 mo. Thaw overnight in frig before serving.