Indulge in the rich flavors of caramel and chocolate with this Chocolate Caramel Milky Cake. Packed with chopped pecans and melted Milky Way candy, it’s perfect for special occasions or a decadent treat.
Ingredients:
- 8 Milky Way candy bars (2.15 oz each)
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 1/4 cups buttermilk
- 1/2 tsp baking soda
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup chopped pecans
- 6 oz semisweet chocolate, chopped
Instructions:
- In a large saucepan over low heat, melt the Milky Way bars with butter, stirring often until smooth. Remove from heat and stir in the sugar.
- In a small bowl, whisk together the egg yolks, buttermilk, and baking soda until combined. In another bowl, mix the flour and salt.
- Gradually add the flour mixture and egg yolk mixture to the candy mixture, alternating between the two, beginning and ending with the flour. Fold in the chopped pecans.
- In a separate clean bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter.
- Pour the batter into a greased and floured 10-inch tube pan. Bake at 325°F for 1 hour 15 minutes, or until the cake pulls away slightly from the sides of the pan. Allow to cool on a wire rack for 15 minutes before removing from the pan.
- Melt the chopped chocolate over a double boiler or in short bursts in the microwave. Spread the melted chocolate over the cooled cake.
Yield: 16 servings
