GF Milky Way Cake
Editors’ note: many thanks to Cheryl Doyle Ruffing for pointing out that ONLY the Simply Caramel Bars are appropriate for this recipe. Regular Milky Way bars are NOT gluten free!!!! Product ingredients often change, so you need to consult Mars company any time you want to make this recipe to ensure the candy bars you want to use are still gluten free.
GF Milky Way Cake
Ingredients
Cake:
- 7 Milky Way type candy bars (SIMPLY CARAMEL), full size
- 1 cup room temperature butter, divided
- 1 1/2 cups sugar
- 5 Extra large eggs
- 2 1/2 cups (10oz or 283.5g) Better Batter Original Blend Flour
- 1 1/2 teaspoon baking soda
- 1 1/4 cups buttermilk
- 1 cup chopped pecans
- 2 teaspoons vanilla extract
Icing:
- 2 tablespoons butter
- 1 Milky Way type candy bar (SIMPLY CARAMEL), full size
- 1 1/2 cups sifted confectioners’ sugar
- 2 tablespoons milk
Instructions:
Making the Cake:
Preheat oven to 350°F and prepare Bundt pan with solid shortening and Better Batter Original Blend Flour.
Place 7 Milky Way
Carefully spoon flour into measuring cup. Level the flour with flat edge of a knife. Add the baking soda to the flour and lightly stir until mixed.
Cream Ingredients. In large mixing bowl, cream sugar and remaining 1/2 cup butter.
Add eggs individually, mixing well after each egg is added.
Add 1/3 of the flour mixture and mix well.
Add 1/2 of the buttermilk and mix well.
Add 1/3 of the flour mixture and mix well.
Add 1/2 of the buttermilk and mix well.
Add the remaining flour mixture.
Add melted candy bars and butter. Stir in pecans and vanilla.
Bake in well-greased Bundt pan 70 minutes or until it tests done. Remove from oven and allow to cool.
*Note: This recipe requires a Bundt pan with a capacity of at least 12 cups. If your pan is smaller, make a few cupcakes.
Making the Icing:
Place one Milky Way type candy bar
Add sifted confectioners sugar and milk alternately and mix until of glaze consistency.
Drizzle on cooled cake.
Decorate. If desired, decorate with thin slices of another candy bar.
