Milky Way Frosting Recipes

MILKY WAY CAKE

Steps:

• Preheat oven to 325 degrees F. Grease and flour three 9-inch cake pans.
• In a double boiler, melt the candy bars with 1/2 cup butter. As the candy bars and butter are melting, they will begin to look almost curdled, but it will eventually come together into a smooth consistency. Remove from heat and let cool.
• In a large bowl, use an electric mixer to combine the remaining 1 cup of butter with the sugar. Mix in the beaten eggs and cooled chocolate mixture.
• Sift the flour and baking soda together. Alternately mix in flour and buttermilk to the batter, blending well. Add the vanilla.
• Divide the batter between the three cake pans, filling each no more than halfway. Bake 30 to 40 minutes, or until toothpick inserted in the center comes out clean. If you have extra batter, make a few cupcakes!
• To prepare the frosting: Combine the sugar and evaporated milk in a medium saucepan. Cook to a soft-ball stage. Remove from heat and add butter, marshmallow cream and chocolate chips, stirring until all have melted.
• Place one layer of the cake on a platter. Frost the top of that layer, letting the frosting spill over the sides a bit. Add another layer of cake on top of the first. Frost that one the same way. Add the final layer of cake on top and use the rest of the frosting. Note that the sides of the cake will be "naked," and the frosting is just spread on top of each layer.

VANILLA CUPCAKES WITH MILKY WAY™ FROSTING

Steps:

• Make and bake cupcakes as directed on cake mix box, using water, oil and eggs. Cool completely.
• In 1-quart saucepan, heat about 1 inch water to a simmer. Place larger-diameter heatproof glass bowl on top of saucepan. In bowl, place candy bars, butter and milk. Cook 10 to 12 minutes, stirring frequently, until candy bars are melted and mixture is smooth.
• Remove bowl from saucepan. Stir in vanilla. Add powdered sugar; beat with spoon until smooth. Cool 10 to 15 minutes.
• Place frosting in decorating bag with large round tip or resealable food-storage plastic bag with one bottom corner cut off. Squeeze bag to pipe frosting onto each cupcake; immediately top with 1 piece of candy bar.

MILKY WAY CAKE

Steps:

• Preheat oven to 350°F. Grease an 11 x 7 cake pan.
• Melt the 1/2 cup butter in a small saucepan over low heat. Add the candy bars and heat until melted, stirring constantly. Set aside
• In a large mixing bowl or stand mixer, beat 1/2 cup butter and sugar until light and fluffy. Add the eggs, one at a time, then the vanilla, flour, buttermilk and baking soda and mix well.
• Stir in the melted candy mixture.
• Pour into your prepared cake pan. Bake for 50-60 minutes or until the cake tests done when a toothpick is inserted in the center.
• Cool before frosting.

MILKY WAY® CUPCAKE ICING

Steps:

• Place candy bars, butter, milk and vanilla in a microwave safe bowl and microwave on High for 30 seconds; stir. Heat for an additional 10 seconds, remove the bowl from the mircrowave and stir again. Add confectioners' sugar and stir until smooth and creamy.

MILKY WAY FROSTING:)

Steps:

• Melt the butter and Milky Ways together in a heavy saucepan, stirring constantly over low heat until the mixture is completely melted and smooth.
• Remove pan from heat; beat in the vanilla and powdered sugar until of spreading consistency.
• Spread on warm cake, cupcakes, cookies, or brownies while the frosting is warm and pliable.

MILKY WAY CAKE W/ MILKY WAY FROSTING-ANNETTE'S

Steps:

• 1. Preheat oven to 325°. Melt 1 stick of butter and 8 of the Milky Way bars. Set aside.
• 2. Cream 1 stick of butter and 2 cups sugar together. Add 4 eggs, one at a time, beating well after each egg.
• 3. In a separate bowl, mix flour and baking soda together. Gradually add to egg mixture with 1 cup buttermilk.
• 4. Add nuts and vanilla. Fold in candy bar mixture.
• 5. Bake 1 hour at 325° in a 9x13 inch pan. (cooking time my vary depending on oven temps, you may cook a little less, watch for brownness.)
• 6. ***Frosting**** Melt butter, Milky Way bars and milk. Add powdered sugar until desired thickness is reached. I make my frosting to the consistency of ganache. You want it to be thick and not run so that it sticks to the cake well. When you cut each slice your frosting should come apart with the cake almost like fudge. YUM! Enjoy!
• 7. **Enjoy, walk, enjoy, call the doctor, enjoy, do extra sit ups, enjoy, bike ride, enjoy, take the stairs, enjoy, park in the spot furthest from the doors, enjoy, eat only salad with this recipe for the next month, enjoy, enjoy, enjoy!**