Milky Way Cake
This was a favorite of Mom's, but the recipe she had in her box was incomplete. I finally found it on the Pioneer Woman website, which is wholly appropriate. Right part of the country, right time frame.
This was a favorite of Mom's, but the recipe she had in her box was incomplete. I finally found it on the Pioneer Woman website, which is wholly appropriate. Right part of the country, right time frame.
- Carbohydrate 24.1710550266386 g
- Cholesterol 0 mg
- Fat 31.2547346218158 g
- Fiber 0.682200021232388 g
- Protein 0.871195000422477 g
- Saturated Fat 6.00863092398472 g
- Serving Size 1 1 Serving (93g)
- Sodium 11482.6181282676 mg
- Sugar 23.4888550054062 g
- Trans Fat 1.4051019077855 g
- Calories 374 calories
Step-by-step
- Melt Milky Way bars and one stick of margarine.
- Sift flour and salt.
- Mix soda with buttermilk.
- Cream one stick margarine, eggs and sugar.
- Add buttermilk and flour, interspersed into the batter.
- Once well combined, pour in melted mixture and vanilla.
- Bake at 350 F for 1 hour in greased 13x9 inch pan.
- For icing, melt two Milky Way Bars and 1 stick of margarine.
- 1/2 pound of powdered sugar, salt and vanilla. and chopped nuts.
Incorporating confectionery bars directly into cake batter requires careful attention to fat ratios because the nougat and caramel layers alter the moisture absorption rate of standard all-purpose flour. Confectionery-based cakes often suffer from dense, gummy centers if the oven temperature is too high, which causes the exterior to set before the interior starches can fully gelatinize. Baking this confection at a moderate 350 degrees Fahrenheit ensures the heat penetrates the center of a 13x9 inch pan evenly without burning the delicate sugars present in the melted chocolate bars.
Preparing this dessert in advance is highly manageable because baked butter and margarine cakes freeze exceptionally well when wrapped tightly in two layers of plastic wrap followed by a layer of aluminum foil. Stored at zero degrees Fahrenheit, the baked cake maintains optimal structural integrity for up to three months, though the icing should ideally be applied fresh after thawing overnight in the refrigerator. To restore the crumb to a just-baked texture, bring individual portions to room temperature or warm them gently in a 300-degree oven for exactly eight minutes.
Deviating from the specified fats by swapping margarine for butter alters the moisture content and alters how the emulsion holds together during the creaming stage. Margarine contains a higher percentage of water and lower melting point than standard dairy butter, which directly affects the aeration achieved when beating the fat with granulated sugar. Adhering strictly to the stated measurements prevents unexpected deflation during the mixing phase.
