Fall always brings with it a sense of nesting for me. Something in me knows we’ll be cozying up at home more often as the weather gets cooler and I start cleaning and organizing. I discovered the KonMari cleaning method and completely jumped on board. The main concept of the KonMari method is that if an item doesn’t spark joy, it shouldn’t be in your home. This is done in categories, so I tackled my wardrobe first and then the linens. I am waiting for just the right day to whittle down the books, and then the kitchen.
So as I whittle down the contents of the house and press on toward keeping things that only spark joy you can imagine how hard it is to then decide that I need to shop for an item to bring into the house (like when you realize that you moved in three years ago and your bundt pan did not). When I found this cake recipe I knew it was perfect for my grandfather’s birthday celebration. I also knew it meant I needed to get to the store and find a bundt pan that sparked as much joy as a bundt pan was capable of sparking. I can only describe this cake recipe by telling you that it tastes just like eating a Milky Way candy bar, but in cake form . . . and that it definitely sparks joy.
Milky Way Cake
- 5 full-sized Milky Way candy bars, unwrapped and cut into chunks
- 2 sticks butter, softened
- 2 C. sugar
- 4 eggs, separated
- 1/2 tsp. baking soda
- 1 1/4 C. buttermilk
- 2 1/2 C. all-purpose flour
- 1 C. chopped pecans
- 1 C. semi-sweet chocolate chips
- 1 C. milk chocolate chips
Heat oven to 350 degrees.
Melt the candy bars with 1 stick of the butter over low heat in a small pot. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the remaining stick of butter and the sugar until crumbly.
Add the melted candy bar mixture to the butter mixture and blend well on medium speed.
Mix the egg yolks into the mixture on medium speed.
In a small bowl, dissolve the baking soda in the buttermilk and then add the buttermilk mixture to the candy mixture.
Add the flour about 1/2 cup at a time on low speed until all of the flour is mixed in.
Stir in the pecans.
In a separate mixing bowl, beat the egg whites until stiff peaks form and then fold the egg whites into the candy mixture with a spatula.
Grease a bundt pan or spray it with non-stick cooking spray.
Pour the batter into the prepared bundt pan.
Bake for about 1 hour. Cake is done when a toothpick inserted into the center comes out clean. Start checking around 45 minutes, and then check every 10 minutes until the cake is done.
Remove the cake from the oven and cool in the pan for about 10 minutes before inverting the cake to cool completely on a wire cooling rack.
When the cake is completely cool, prepare the chocolate topping by melting the chocolate chips in a microwave (heat for 30 seconds, stir, and repeat in 30 second increments until the chocolate is melted) or in a saucepan on the stove over low heat (stir constantly).
Place the cake on a serving platter.
Spread or pour the chocolate evenly over the top of the cooled cake.
Makes 16 (generous) servings.
Source: Adapted from The Disney Diner