Milky Way Pound Cake is one of my favorite cakes. Serve it warm on a cold day with a glass of milk or a hot cup of coffee for an amazing experience! This is the same cake recipe we used for our iced Milky Way Cake. It’s been around for years, sold at farmer’s markets and small retailers in the early days of No Time 2 Cook. You may remember treating yourself to this at the Double Decker Festival on The Square!
Be sure and try my sugar-crusting method for preparing the bundt pan. This leaves the most delicious crust around the outside – you’ll want to save that part for your last bite. You can find more of Karen’s family recipes and her frozen products online at notime2cook.com.
- 10 oz. Milky Way Bars (About 5 1/2 Bars)
- 3/4 sticks butter
- 1 1/2 sticks butter
- 1 1/3 cup sugar
- 3 eggs
- 2 t. pure vanilla
- 1 T cocoa
- 1 3/4 c. all-purpose flour
- 1/2 t. baking soda
- 1/2 t. salt (if using unsalted butter then 1 t.)
- 1 c. buttermilk
In a non-stick skillet or boiler, slowly melt Milky Way bars and 3/4 stick butter. Set aside to cool slightly. In a mixer, cream 1 1/2 sticks butter with sugar and beat well until sugar and butter are fluffy. Add eggs and vanilla. Slowly add slightly cooled Milky Way mixture into the mixer. Sift together dry ingredients. Alternate mixing dry ingredients and 1 c. buttermilk into mixer, ending with buttermilk. Beat well.
Sugar Crusted Pan Preparation
Using a paper towel or your fingers, coat Bundt pan completely with shortening. Spoon about 1/3 cup of granulated sugar in a pan and shake over a sink (this step is messy) until all shortening is completely covered with sugar. Spoon batter carefully into pan, pushing batter up into corners. Place in cool oven and turn temp. to 300 degrees (a cool oven is very important!) Bake about 1 hour and 15 minutes. The cake is done when an inserted toothpick comes out clean. Remove from oven and allow to rest 5 minutes. Turn out onto a cooling rack. Allow cake to cool completely. Move to a serving plate. Dust with powdered sugar shaking through a sieve for even distribution.
In 2005, Karen Kurr began selling her Cajun and southern dishes at local farmers markets. Today, her frozen meals are still made from scratch in Oxford, Mississippi, and sold in 200 Kroger stores, independent retailers and online. Karen’s passion is simple: to help bring families back to the dinner table. Her products make dinner easier when you are short on time. Karen continues to share family recipes with loyal customers on hottytoddy.com, the NoTime2Cook website and on social media.