Ingrédients pour Beaches And Cream
- 1 cup chopped Milky Way bars
- 1 cup (2 sticks) softened butter
- 1/2 cup sugar
- eggs
- flour
- baking soda
- buttermilk
- chopped pecans
- semisweet chocolate chips
- 1 pint heavy cream
- 1 (14 ounce) can sweetened condensed milk
- 1 (20 ounce) can crushed pineapple
- 1 1/2 cups flaked coconut
- 1 teaspoon vanilla extract
- 2-3 drops yellow food coloring (optional)
- maraschino cherries (for garnish)
- wafers (for garnish)
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Comment préparer Beaches And Cream
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch angel food cake pan.
- In a medium saucepan over low heat, melt 1 cup of the chopped Milky Way bars with ½ cup (1 stick) of the softened butter. Stir until smooth.
- In a large bowl, cream together the remaining ½ cup (1 stick) of softened butter and 2 cups of granulated sugar until light and fluffy.
- Add the melted Milky Way mixture to the creamed butter and sugar. Mix well to combine.
- Add the egg yolks one at a time, mixing well after each addition.
- In a small bowl, dissolve the baking soda in the buttermilk.
- Gradually add the dry ingredients (flour) and the buttermilk mixture to the wet ingredients, alternating between the two and beginning and ending with the flour. Mix until just combined.
- In a clean, dry bowl, beat the egg whites to stiff peaks. Gently fold the egg whites and the chopped pecans into the batter.
- Pour the batter into the prepared angel food cake pan.
- Bake for 1 hour and 10 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before inverting onto a wire rack.
- Melt the semi-sweet chocolate chips in a double boiler or microwave. Once melted, spread evenly over the cooled cake.
- Let the chocolate frosting set before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
563g
Fat
188g
Carbs
65g
