Shelly's Recipe

DARK CHOCOLATE FUDGE MILKY WAY CAKE

Category: Cakes from Cake Mixes

Cake
2 1/2 Milky Way bars (2.05 oz each), sliced
2 tbsp plus 1 cup water
1 pkg dark chocolate fudge with pudding in the mix
1/2 cup unsalted butter, melted
3 large eggs, at room temperature
1 tbsp flour
1/3-1/2 cup of chocolate chips, milk chocolate or bitter sweet

Frosting:
2 1/2 Milky Way bars (2.05 oz each), sliced
2 tbsp unsalted butter
1/2 cup heavy whipping cream, at room temperature
1/3 cup chocolate chips, chunks or a candy bar, chopped
Sprinkles, chocolate curls, cut up Milky Way to decorate (optional)

Preheat the oven to 325. Lightly mist a 12-cup Bundt pan with cooking spray and dust with flour. Shake out the excess flour. Set the pan aside.

Place the chopped Milky Way bars and 2 tbsp water in a medium-size saucepan over medium-low heat. Heat, stirring, until the candy bars melt and the mixture is smooth, 3 to 4 minutes. Remove the pan from the heat and set it aside.

Combine the cake mix, 1 cup of water, butter, and eggs in a large mixing bowl. Mix on low speed for 1 minute, stopping the machine to scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined.

Measure out 2/3 cup of the batter and pour it into the cooled candy bar mixture. Add the flour and stir until the mixture is smooth. Pour it into the prepared pan, making sure not to touch the sides of the pan. Smooth out the top by shaking back and forth and side to side.

Pour half the cake batter on top of the first layer and sprinkle the chocolate chips, one chip at a time, on top. Try to get them evenly distributed. Then pour the rest of the batter on top and smooth it out the top by shaking back and forth and side to side.

Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 45 to 50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.

Place the Milky Way bars, chopped chocolate, butter and cream into a saucepan over medium-low heat. Cook, stirring, until smooth, 3 to 4 minutes (if it looks lumpy, keep stirring. If it does not resolve, try increasing the heat just a little at a time and eventually it will melt and all come together). Let the glaze cool slightly. If it sits too long it will start to solidify. If that happens just reheat it very slowly until it melt again.

Slide the cake onto a serving platter. Spoon or pour the frosting over the cake so that it drips down the sides.

While the frosting is still wet, sprinkle chocolate curls, sprinkles, or leave it plain. Let the cake rest uncovered, for at least 10 minutes, then slice and serve.