Milky Way® Chocolate Cake with Caramel Buttercream Frosting

Milky Way® Chocolate Cake with Caramel Buttercream Frosting

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • FOR THE CAKE

  • 3

    Milky Way® Bars (2.05 oz. bars)

  • 1-¼

    cups milk, plus 2 tablespoons

  • ¾

    cup unsweetened cocoa

  • 2

    cups flour

  • 1

    tablespoon baking powder

  • ½

    teaspoon baking soda

  • '14 teaspoon salt

  • 4

    ounces butter (1 stick), room temperature

  • 1

    cup sugar

  • ¾

    cup brown sugar

  • ½

    teaspoon vanilla

  • 2

    eggs

  • FOR THE FROSTING

  • 50

    caramels (we recommend Hershey's® Classic Caramels)

  • ½

    cup milk

  • 8

    ounces butter (2 sticks), room temperature

  • 5

    cups powdered sugar, sifted

  • ½

    teaspoon vanilla

Directions

Make The Cake 1. In a heavy saucepan over medium-low heat, melt the candy bars with 2 tablespoons milk. Stir until smooth. Remove from heat and cool for 10 minutes. 2. Preheat the oven to 350° and lightly butter and flour two 9-inch round cake pans. (We also recommend lining cake pans with parchment paper.) 3. In a medium bowl combine the cocoa, flour, baking powder, baking soda and salt. Set aside. 4. In a large bowl, cream together the butter, sugar, brown sugar and vanilla on high until well blended. 5. Add the eggs one at a time and beat for 30 seconds on high, scraping down the sides of the bowl after each addition. 1. Add the melted Milky Way° mixture and mix for 30 seconds on high. 2. Add one-half of the flour mixture and one-half the remaining milk to the butter mixture and mix well, scraping down the sides of the bowl. 3. Add the remaining flour mixture and milk. Mix until thoroughly incorporated. 4. Pour the batter into the prepared cake pans. 5. Bake for 28 to 30 minutes or until a toothpick inserted in the middle of the cake comes out clean. 6. Cool the cakes in the pans for 10 minutes. Invert the cakes onto a rack and cool completely before frosting. MAKE THE FROSTING 1. In a medium saucepan over medium-low heat, melt the caramels, stirring often. Remove from heat and stir in milk until smooth. Set aside and cool to room temperature. 2. In a medium mixing bowl, cream together butter, powdered sugar and vanilla for 3 minutes on high. 3. Add the cooled caramel mixture and mix on high for 2 minutes. FROST THE CAKE 1. Place one cake layer on a serving plate and spread one-third of frosting over the top. 2. Place the second cake layer on top. Spread the remaining frosting over the top and sides of the cake. Serves 10 to 12.


Nutrition

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