Not unlike the Milky Way Cake I made at the holidays, this is a fun, tho’ rich and kinda heavy (six Snicker bars and 1/2 pound of butter) cake.
Unlike the Milky Way Cake, I chose my white chocolate well this time, and so ended up with a nicely swirled white and dark chocolate glaze – with Jimmies on top just for the heck of it.
All in all, I’d make this cake again. Tho’ Rich thinks the M.W. Cake was better…
INGREDIENTS
Cake:
•6 Snickers bars
•2 sticks butter, softened
•2 cups sugar
•4 eggs
•2-1/2 cups flour (whisk it to fluff)
•1/2 tsp baking soda
•1-1/4 cup buttermilk
•1 tsp vanilla
Glaze:
•Semi Sweet Chocolate Chips
•White Chocolate Chips
Cake Pan Glaze:
•1 tbsp canola oil
•1 tbsp shortening
•1 tbsp flour
Note: this cake is made in a Bundt-type pan. I used the wicked cool Cathedral pan shown to the right and it worked a treat, but, take care to not over-fill the pan. Trust me, it is better to chuck a bit of the batter than to have it drip onto the oven bottom.
Prepare your cake pan of choice by mixing the oil, shortening, and flour together and then brushing evenly over the surface.
Best. Cake pan treatment. Ever! Your cake will pop out of the pan (even one so fussy as this one) cleanly, and with no flour-y white spots.
Heat oven to 350º.
Melt the candy bars and one stick of the butter in a pan over low heat.
Cream the other stick of butter together with the sugar in a mixing bowl, then mix in the eggs, flour, baking soda, and the buttermilk.
Stir in the melted candy bars and butter, then turn into your prepared pan. I filled this pan just a little too much, so some of the batter bubbled over and burned on the bottom of the stove while baking, so do take care when filling.
Bake for 60 to 75 minutes, until a cake tester comes out clean, then remove from the oven and let rest on a rack for 15 minutes.
Turn the cake out of the pan – see how nicely it comes out with that glaze? – and let cool completely.
Now, for the glaze.
I went with a dark and white chocolate swirl; made with my favorite Guittard chips.
Chocolate Chips: empty the chips into a ‘wave-safe bowl and hit 30 seconds. Give the chips a stir, then back in the ‘wave for 30 seconds and stir once more. One last 10 second hit, and you are good to go; drizzle over the cooled cake.
White Chocolate Chips: heat in a ‘wave safe bowl for 60 to 90 seconds at 50% power. Stir until the bowl cools a bit, then return to the ‘wave for 20 seconds, stir until smooth.
Drizzle over the cake and the chocolate.
Swirl the two still-soft chocolates together with a knife and, if you like, dust with Jimmies.
Let the cake rest until the glaze sets, then slice and serve as you will.