McVities Milkyway Cake Bars 5 pack

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Next, make the chocolate ganache drip. Place 1/2 cupsemi-sweet chocolate chipsin a heatproof bowl and set aside. Sugar– To make sure every bite of the cake is irresistibly sweet, you’ll need 2 cups of sugar. This is a crucial ingredient for the cake’s flavor and texture.

If you love Milky Way bars like I do, then you are going to LOVE this recipe. The chocolate cake is soft, spongey, and moist and it pairs wonderfully with the caramel frosting – it has all the flavor of Milky Way bars in delicious cake form! Milk Chocolate– You can use milk chocolate chips, baking chocolate, or good-quality chocolate bars to melt and add into the frosting. Alternatively, you can also use dark or semi-sweet chocolate if you have a strong preference. Mix your cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy. Simple Ingredients: Both the cake and the frosting are made with simple ingredients you can find at any grocery store! If you’re looking for a creative way to change this easy chocolate cake recipe up, try the variations below!Chocolatey Goodness: Chocolate lovers rejoice! Eating this cake is like eating a deconstructed Milky Way bar, and I don’t know about you but that reason’s enough for me. So if you’re a chocolate fan, make sure you also give these mini chocolate cakes a try! Set the bowl over a saucepan filled with an inch or two of simmering water. Make sure the metal bowl does not touch the water!! If it does, it can cook /scramble the egg whites. Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable. Don’t make the frosting until the cake is completely cooled and out of the pan. The frosting will firm up as it cools so if you make it ahead of time it will set up too much and you won’t be able to easily pour/spread it over the cake.

If you don’t have a microwave or prefer to use the stove top, you can heat the cream over medium heat in a pan until it begins to simmer. Remove from heat. Vegetable Oil– Use any flavorless oil can in this recipe. Canola, vegetable, or even sunflower oil would all work great. I don’t recommend olive oil though, as it has a strong flavor and will change the taste of the cake. And not just any chocolate cake either . . . but a scrummily delicious chocolate cake made with milky way chocolate bars. While the cake layers bake and cool, make the chocolate buttercream. This frosting can also be made in advance and kept in the fridge for up to a month! Combine the cake mix, 1 cup of water, butter and eggs in a large bowl. Beat on medium speed with an electric mixer until the batter is well mixed and creamy smooth. Measure out about 2/3 of a cup into a bowl and stir the melted candy mixture into it. Stir in the 1 TBS of flour, mixing it in well. Mix the chocolate chunks into the remaining batter.

What can I say, I love chocolate! I have never been a huge fan of cheesecake, so the more chocolate involved, the bigger the likelihood that I will enjoy it. Use a scale to weigh your cake pans as you fill them. Make sure each pan has the same amount of batter will make your cake layers bake to the same height and bake more evenly. Place the cake in the fridge to allow the frosting to set, top with caramel drizzle, chopped milky ways, and enjoy! This would make a perfect birthday cake with a scoop of ice cream on the side. Make the fluffy chocolate cake filling last. It's a bit more time-sensitive and it's best to make it right before you assemble the cake. It can sit out at room temperature for about 3 hours, but it begins to lose its shape if it sits longer than that.

Eggs– This recipe uses large eggs. If you have an egg allergy you can try using a vegan egg replacer.

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Once the pan has warmed up, pour in 1 cup sugar gradually, adding 1/4 cup at a time. Wait until the sugar is mostly dissolved, then add in the next bit of sugar. There is a bit more work involved in this recipe than you might expect but I promise that it’s all worth it in the end. By reading through the recipe and properly preparing your ingredients, this Milky Way Cake doesn’t have to be hard to make. Cool the Cake Properly– Once the cake is done baking, let it cool in the pan for 10 to 15 minutes before removing it. This will allow the cake to set and prevent it from falling apart. Here are some tips for cooling a bundt cake:

Heat up the caramel and chocolate ganache in the microwave for short 5-10 second intervals until they’re a good consistency to add drips around the cake. In a large mixing bowl, cream together the sugar and 1/2 cup of softened butter until light and fluffy. Add in the eggs and mix well. Then add in the salt, baking soda, and buttermilk, and mix again. Make yourchocolate frostingahead of time or save any leftover frosting! Store in an airtight container in the fridge for up to a month. Heat 1/3 cup of heavy cream in aheatproof bowlin the microwave for 45 seconds to 1 minute, until it's steaming and just starting to bubble. If you don’t have a microwave or prefer to use the stove top, you can heat the cream over a medium heat in a pan until it begins to simmer. Remove from heat. I do not recommend serving this cake cold. When the candy bars gets cold it is difficult to cut through, plus the cake just tastes great room temperature.Pour the cake batter into the prepared bundt pan and bake until a cake tester comes out with just a few moist crumbs, about 45-50 minutes.