Milky Way Cake

The second I saw this cake I was in love. I mean… a wonderfully moist and buttery vanilla cake covered in copious amounts of chocolate frosting toped with milky way (also inside!) and then drizzled with caramel? What’s not to love!

I am completely incapable of honoring any diet resolution, so instead sharing with you one of the most ridiculous, over the top, insane cakes I have ever thought up much less made. I experienced this first-hand while making the Milky Way Cake, mainly because this recipe was contributed to the Keiser cookbook by my Aunt Lavern. For those of you who never knew her, Aunt Lavern had a sweet, generous spirit, loved family, friends and God, and was a fabulous cook. She even owned a little restaurant one time—her southern, down-home cooking was that good.

So, I thought if I couldn’t deliver a piece to you, at least I could share the recipe and you could make your own…how’s that? This cake is good enough to make you sass your grandma!


You’ll Need:

11 Milky Way candy bars
3 sticks margarine (no, don’t go and try to use butter)
2 cups sugar
4 eggs
2 1/2 cups flour
1 teaspoon baking soda
1 cup buttermilk
2 1/2 teaspoons vanilla
1/2 cup chopped nuts (I used pecans)
2 cups powdered sugar
How to make it:
Melt 8 Milky Way candy bars and 1 stick of margarine until smooth; set aside.
Cream sugar and 1 stick margarine.
Add eggs, one at a time, beating until smooth.
Add flour, buttermilk and soda.
Add Milky Way bar mix and 2 teaspoons vanilla and chopped nuts.
Bake in a greased and floured bundt pan, or angel food pan for 50-60 minutes at 325 degrees.
Melt the remaining 3 Milky Way candy bars and remaining stick of margarine until smooth.
Add 1/2 teaspoon vanilla, 2 cups powdered sugar.  (If too dry, add a small amount of milk)
Spread on cooled cake.
say your prayers before eating, and ask the Lord for restraint!