Milky Way Cake

While this cake was not bad by any means, I'm wondering why it was called a Milky Way cake instead of a Snickers cake. I mean, I know, it has Milky Way candy bars in it, but by adding so many nuts it really makes it more like a Snickers bar. 

I also would say, no matter what you want to call the cake, I'd make some adjustments. You couldn't taste the chocolate or caramel at all. I would stir in at least 2 cups chocolate chips and also do a caramel sauce drizzle on the top.

• 2 Tbsp shortening
• 3/4 cup finely chopped peanuts
• 12 fun size Milky Way bars
• 1 cup buttermilk, plain yogurt, or sour cream
• 1 cup butter or margarine
• 1 1/2 cup sugar
• 1/2 tsp vanilla
• 4 eggs
• 2 1/2 cups flour
• 1 tsp salt
• 3/4 tsp baking soda

Generously grease a 12-cup fluted pan or 10-inch tube pan with shortening (a bundt pan). Coat pan with nuts. In a heavy saucepan over low heat melt the Milky Way bars with 1/4 cup buttermilk, stirring frequently until smooth. Set aside.

Preheat oven to 350 degrees. Beat together butter and sugar until light and fluffy. Blend in vanilla. Add eggs, one at a time, mixing well after each addition. In a separate bowl combine the flour, salt, and soda. Add to sugar mixture alternately with the remaining 3/4 cup buttermilk, mixing until dry ingredients are moistened. Blend in Milky Way bar mixture. Spoon into prepared pan. 

Bake at 350 for 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes. Invert onto wire rack. Cool completely. 

NOTES: After I inverted my cake on the wire rack, it still wouldn't come out of the pan. I gave it another 15 minutes of cooling while inverted and then it slid out really nicely. 

Serves 18

Prep Time: 20 minutes

Total Time: 1 hour 20 minutes

Recipe from Our Daily Bread 50th Anniversary Young Ladies Institute cookbook