Milky way bar swirl cake

Yield: 12 Servings

Measure Ingredient
4 Milky way bars (2.23 oz each); sliced
1 cup Plus
2 tablespoons Plus
2 teaspoons Water
1 pack Pudding in the mix yellow cake mix
⅓ cup Melted butter; cooled
3 Eggs at room temperature
2 tablespoons All purpose flour
2 tablespoons Butter for the glaze
Confectioners sugar

From: Lynette Scribner <lscrib@...> Date: Fri, 26 Jul 1996 09:11:05 -0800 Jeffrey Steingarten did an article on back-of-the-box recipes in the Feb 92 issue of Vogue. This was a winner that I've made several times: Stir the slices from 2 Milky Ways with 2 Tbs water in a medium saucepan over medium heat until smooth, and remove from the heat. Meanwhile, generously butter and flour a 12 cup bundt pan. Using an electric mixer, prepare the cake batter with the melted butter (even if the package specifies oil), 3 eggs, and 1 cup of water. Scoop out ⅔ of the cake batter and stir it, along with the flour, into the melted Milky Ways. Pour the rest of the cake batter into the bundt pan, and spoon the Milky Way mixture in a ring on the center of the batter, avoiding the sides of the pan. Swirl the batters together with a knife. Bake at 350 F for 40 minutes and let cool in the pan on a rack for 25 minutes. Invert and unmold the cake and sprinkle lightly with confectioners sugar. While the cake is cooling wipe out the suacepan, add the other two sliced Milky Ways along with 2 Tbs of butter and 2 tsp of water, and stir over medium heat until smooth. Let cool until it reaches the consistency of a glaze and drip it over the cake.

EAT-L Digest 25 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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