Milky Way Poke Cake Recipes

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, beat cake mix, sour cream, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Poke warm cake every inch with bamboo skewer halfway into cake, twisting skewer back and forth. Pour caramel topping over cake, spreading to fill holes. Cool completely in pan on cooling rack.
• In medium microwavable bowl, place 42 of the candy bars, the butter and milk. Microwave on Medium (50%) 1 minute, then in 15-second intervals, until candy is melted and mixture can be stirred smooth. Stir in vanilla. Gradually add powdered sugar, beating with spoon until frosting is smooth and spreadable.
• Frost cake. Chop remaining 16 candy bars; sprinkle over frosting.

Steps:

• Preheat oven to 350 degrees.
• Combine candy bars and 1/2 cup butter in a saucepan; melt over low heat (or use microwave).
• Cream sugar with remaining butter.
• Add eggs, one at a time, beating well after each addition.
• Stir together flour and baking soda and add alternately with buttermilk to creamed mixture; beating until smooth.
• Add melted candy/butter and mix well.
• Stir in vanilla and nuts.
• Pour into greased and floured bundt or tube pan and bake for 75 to 80 minutes.
• Cool and frost with Candy Frosting, if desired, or any frosting you prefer.
• Decorate with bite sized Milky Ways if you want to get fancy!
• Candy Frosting: Melt candy bars with butter in saucepan or microwave.
• Add sugar and vanilla.
• Blend in just enough milk to make spreading constistency (start with just a tablespoon or so).

Steps:

• Preheat the oven to 325.
• Grease three 9-in. cake pans and dust them with confectioner's sugar. To make the cake, melt the Milky Way bars with 1 stick of butter. Remove from heat and let cool.
• Cream the remaining 2 sticks of butter with the granulated sugar. Add the beaten eggs and the cooled chocolate mixture.
• Sift the flour and the baking soda together. Alternately add the flour and buttermilk to the batter, blending well. Add the nuts and vanilla.
• Divide the batter among the prepared pans and bake for 30-40 minute or until the cake is firm to the touch. Cool for 5 minutes, remove from the pans and place on cooling racks.
• While the cake cools prepare the icing. Combine the sugar and milk in a heavy saucepan. Cook to the soft-ball stage (234 degrees on a candy thermometer). Remove the pan from the heat and add the marshmallow cream, butter and chocolate chips, stirring until melted. Add the pecans. When the cake has cooled completely, frost each layer, sides and top of the Milky Way Cake.

Steps:

• Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Chop six candy bars. Remove cake from the oven; immediately sprinkle with chopped candy bars. Cool on a wire rack for 10 minutes. , Using the end of a wooden spoon handle, poke 20 holes in warm cake. Pour milk over cake; cool for 10 minutes. Pour ice cream topping over cake; cool completely. , Spread whipped topping over cake. Chop remaining candy bars; sprinkle over cake. Cover and store in the refrigerator.