McVities Milkyway Cake Bars 5 pack

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Place the milky way bars for the cake into a saucepan along with the 2 TBS water. Cook, whisking constantly, over medium low heat until the bars are melted and the mixture is smooth. Remove the pan from the heat and set aside to cool

Next, make the chocolate ganache drip. Place 1/2 cupsemi-sweet chocolate chipsin a heatproof bowl and set aside. When it comes to making a delicious Milky Way Cake, the ingredients you use are key to achieving the perfect taste and texture. Here are the ingredients you’ll need and how they contribute to the recipe: Also, make sure to grease your pan right before pouring the batter in. If you grease the pan too far ahead of time, the oil may drip down to the bottom of the pan, leaving the sides less coated. Repeat with the remaining cake layers. Smooth any overhanging buttercream around the cake with a large offset spatula.These caramel drips have a tendency to continue to slowly run down the cake after they’ve been added. I recommend popping the cake in the freezer for about 30 minutes right after you finish decorating to help them stay in place. 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. To make the frosting, combine the sugar and evaporated milk in a saucepan over medium heat. Cook to the soft boil stage (230-240 degrees F) and then remove the pan from the heat. Add in the chocolate chips and stir until melted. Blend in the marshmallow creme and spread the mixture over the cooled cake. And not just any chocolate cake either . . . but a scrummily delicious chocolate cake made with milky way chocolate bars. Baking Soda– To help the cake rise properly, you’ll need just 1/2 teaspoon of baking soda. This ingredient is essential for achieving the perfect texture in the cake.

Yes, you can use a different type of chocolate for the frosting. Semi-sweet chocolate chips work well in this recipe, but you can also use milk chocolate or dark chocolate if you prefer. Can I make this cake without a bundt pan? This cake uses a cake mix, but there is no shame in that, seriously. The end result is so darned delicious that nobody will care that you cheated a little bit. The caramel and chocolate drip can also be made in advance! Store them in airtight containers in thefridge for up to a month. Heat them up in the microwave in 5-10 second intervals until they reach a consistency that will allow you to make drips. Gently pour the heavy cream over the chocolate, making sure it's fully covered with cream. Allow the mixture to sit for 1-2 minutes. Make yourchocolate frostingahead of time or save any leftover frosting! Store in an airtight container in the fridge for up to a month.

Milky Way Cake

Repeat with the remaining cake layers. Smooth any overhanging buttercream around the cake with a large offset spatula. Then freeze the cake for about 10 minutes in the freezer or 30 minutes in the fridge. This will help the buttercream between the cake layers firm up and make the cake easier to frost.

Eggs– Eggs are an important binder and leavening agent for the cake. You’ll need 4 eggs in total to ensure the cake has a good rise and crumb. Milky Way Cake is a delicious dessert that is perfect for any occasion. Here are some frequently asked questions about this dessert: How long does Milky Way Cake last? Using an electric mixer, beat the remaining 1/2 cup butter and sugar until light and creamy, about 4 to 5 minutes.When you’re ready to use it, heat the caramel in the microwave in short 10 second intervals until it’s a more workable consistency like in the photo below. Step 3: Make the Chocolate Ganache Drip Oh my but this is wonderful. We had company last night for dinner and this is what I made for dessert. I know . . . Todd hates chocolate 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. Mix in the butter, cocoa powder, and pinch of salt on a medium speed. Scrape around the side and bottom of the bowl as needed with a rubber spatula. In a medium saucepan, combine the sugar and evaporated milk. Cook over medium low heat, stirring constantly until sugar is dissolved. A deliciously moist cake that uses delicious milky way chocolate bars in the batter and in the frosting! Scrummy!Place about half of the regular batter into the prepared pan. Make a bit of a well in it all the way around the pan. Spoon the chocolate bar mixture into this, taking care not to let it touch the sides of the pan at all. Spread the remaining regular batter over top. Smooth it over. 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. 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. Beat remaining butter with the sugar with an electric mixer until light and creamy. While you can use a hand-held mixer, I recommend a stand mixer for making pound cake. Make yourchocolate frostingahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month. This frosting can also be stored in the freezer for up to 3 months! Just be sure to give it a good stir once it thaws to make it nice and smooth again.