My sweet Granny made the best Milky Way Cake when I was young. Sadly, her recipe is no where to be found. So…you can imagine how excited I was to find a recipe for this cake a few years ago when browsing through one of my cookbooks sitting on the shelf. Of course, with 8 regular size Milky Way candy bars inside the cake, you know it had to be good…and it was!
Flash forward to the present. After buying the Caramel Apple Milky Way Minis recently, I thought using these in this cake and adding chopped apples would be a great combination. Well y’all, I was right. This cake is amazing and is very moist!!! It can be served with or without the caramel topping. I actually finished off the last few pieces with no topping at all while drinking my mid-morning cup of coffee (now mind you, this was not all in the same day). Since this cake keeps well, you can enjoy it at your leisure…that is, if it lasts that long!
This cake is lip-smacking good!
Food bloggers all across the country are posting recipes today to show their support for the victims of Hurricane Sandy. As desserts and sweets are my specialty, I’m sharing this special cake recipe. If you would like to help in this time of need by donating to the American Red Cross, just click on the badge below and it will take you right to their donation page. Thank you for your support.
Yield: 12 to 16 servings
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 sticks butter (1 stick cold, 1 stick softened)
- 1 1/2 (11.5 oz.) bags Caramel Apple Milky Way Minis (60 miniature candies)
- 2 cups sugar
- 4 eggs
- 1 1/4 cups buttermilk
- 1 cup finely chopped peeled tart apple (I used Granny Smith)
- Caramel ice cream topping (optional)
- Heat oven to 325 degrees F. Grease and flour tube pan.
- Combine flour and baking soda in medium bowl; stir. Set aside.
- Cut stick of cold butter into a few pieces and combine with candy in large saucepan. Melt over medium low heat; stirring frequently until candy and butter are melted. Remove from heat.
- In large bowl, combine sugar with softened stick of butter; beat on medium speed until creamy. Add eggs; beat well. Alternately add flour mixture and buttermilk; beating just until blended after each addition. Add melted candy and butter mixture; beat until well blended. Stir in chopped apples. Pour into prepared tube pan.
- Bake for 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan and place on wire rack to finish cooling.
- If desired, drizzle each piece with caramel topping before serving.
Recipe adapted from cookbook: We knew you wouldn’t remember…So we wrote it down