Ingrédients pour Miranda's Milky Way Cake
- Milky Way Bars
- 1 cup (2 sticks) unsalted butter
- 3 1/2 cups granulated sugar
- 3 large eggs
- All Purpose Flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 cup chopped pecans
- Evaporated Milk
- Semi Sweet Chocolate Chips
- 1 cup marshmallow crème
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Comment préparer Miranda's Milky Way Cake
- Melt 2 (1.55 oz) Milky Way® Midnight bars and 1/2 cup (1 stick) unsalted butter in a medium saucepan over low heat, stirring frequently until smooth.
- Set aside to cool slightly.
- In a large bowl, cream together 1 1/2 cups granulated sugar and 1/2 cup (1 stick) unsalted butter until light and fluffy.
- Beat in 3 large eggs, one at a time, mixing well after each addition.
- In a separate large bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon salt.
- In a small bowl, combine 1 cup buttermilk and 1 teaspoon baking soda. Let sit for 5 minutes.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the cooled melted Milky Way® mixture and 1 cup chopped pecans.
- Pour batter into a greased and floured 10-inch tube pan. Bake in a preheated oven at 325°F (165°C) for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the icing:
- In a medium saucepan, combine 2 cups granulated sugar and 1/2 cup milk. Cook over medium heat, stirring constantly, until the mixture reaches the soft-ball stage (235-240°F on a candy thermometer).
- Remove from heat and stir in 1 cup semi-sweet chocolate chips, 1 cup marshmallow crème, and 1/4 cup (1/2 stick) unsalted butter until melted and smooth.
- Pour the warm icing over the cooled cake, allowing it to drizzle down the sides.
Nutrition Information (Approximate per serving)
Sodium
263 g
Sugar
5365g
Fat
1301g
Carbs
581g
