Milky Way Cake

Milky Way Cake
· 11 whole Milky Way Bars (regular size), Divided Use
· 3 sticks butter, Divided Use
· 2-½ cups All-purpose Flour
· ½ teaspoons Salt
· ½ teaspoons Baking Soda
· ½ cups Buttermilk
· 3 teaspoons Vanilla Extract, Divided
· 2 cups Sugar
· 4 whole Eggs
· 2 cups Powdered Sugar
· 1 dash Salt
· ½ cups Milk (more If Needed)
· 1 cup Finely Chopped Pecans

Preheat oven to 300 degrees F.
In a large microwave proof bowl heat 8 Milky Way bars together with 1 stick butter for 30
second increments stirring to combine. Once melted, set aside.
Sift flour and salt together and set aside.
Mix baking soda with buttermilk, then add 2 teaspoons vanilla and set aside.
In a large mixing bowl, cream 1 stick of butter with the 2 cups of granulated sugar. Add
eggs one at a time. Add flour mixture and buttermilk alternately to the creamed mixture,
mixing after each addition. Add melted candy bar mixture and mix to combine.
Pour into a greased 9 x 13 baking pan and bake for 1 hour or until cake is done in the
center. You can also use 3 9 inch pans. Remove from oven and allow to cool.
To make the icing, melt the remaining 3 Milky Way bars with remaining 1 stick butter (in a
double boiler or in a saucepan over very low heat). Add powdered sugar, dash of salt, milk,
1 teaspoon vanilla, and chopped pecans and stir over low heat. Add more milk if needed.
Pour over the cooled cake and allow to set. Cake will be very sticky! Don’t expect neat,
perfect slices.
Serve with vanilla ice cream.