Frequently a Hall family birthday request. Be careful not to add too much marshmallow cream to the icing. The cake might just turn into a mudslide!
Cake Ingredients
- 8 Milky Way Candy Bars
- 1 1/2 cups Unsalted Butter
- 2 cups Granulated Sugar
- 1 cup Pecans, chopped
- 4 Eggs, beaten
- 1 1/4 cups Buttermilk
- 2 1/2 cups All Purpose Flour, sifted
- 1/2 teaspoon Baking Soda, sifted
- 2 teaspoons Vanilla Extract
Cake Preparation
Preheat oven to 350 degrees.
Grease three 9″ cake pans. Line the bottom of each with parchment paper.
Using a double boiler, melt the Milky Ways, 1/2 cup of butter, and pecans together. Set aside to cool.
In a mixer, cream the remaining cup of butter with the sugar. Mix in the eggs and the cooled candy bar mixture. Add the flour, baking soda, and buttermilk to the batter, blending well. Finally, add the vanilla extract.
Pour three equal parts of the batter into the cake pans and bake for 30 to 40 minutes.
Let them cool completely before icing.
Icing Ingredients
- 2 1/2 cups Granulated Sugar
- 1 cup Pet Milk (Evaporated Milk)
- 1/2 cup Unsalted Butter
- 1 bag Chocolate Chips
- 1 cup Marshmallow Cream
Icing Preparation
Cook the sugar and Pet Milk over low heat until the mixture has reached 235 degrees (soft ball stage). Test this by dropping some of the mixture into cold water. A soft, flexible ball should form.
Remove the pan from the heat and add the remaining ingredients. Stir until fully incorporated.
Icing the Cake
Ice the top of the first layer of the cake, letting the icing spill over the side a bit. Repeat for the remaining two layers.
Enjoy. It’s even better on Day 2!
Ashley Hall Art Gallery 