Milky Way Poked Cake Recipe 455

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:

• Bake cake according to directions in a 9x13 pan. Let cake cool for about 5 minutes. While cake is cooling, make the nougat filling. Melt butter in saucepan over medium heat. Add sugar and milk, stirring constantly to until sugar is dissolved. Bring to a boil and stir for 4 minutes. Remove from stove and stir in marshmallow cream and vanilla. Mix until smooth. Poke holes in cake with the handle end of a wooden spoon Evenly pour and distribute nougat filling into the holes in the cake. Next evenly pour and distribute caramel topping into the holes in the cake. Let cake cool completely. Once cake is cooled completely, evenly spread thawed cool whip over the top of cake. Sprinkle chopped Milky Ways over the top of cool whip. Store in fridge until ready to eat. Store any leftovers in fridge.

Steps:

• Preheat oven to 350 degrees F.
• Generously grease and flour a 10-inch Bundt cake pan.
• In a small saucepan, melt candy bars and 1/2 cup butter over low heat (or in microwave); set aside.
• In a small bowl, combine flour and baking soda; set aside.
• In a large bowl, cream 1/2 cup butter and sugar until fluffy.
• Add eggs one at a time, beating well after each addition.
• Add flour mixture alternating with buttermilk; beat until smooth.
• Add candy/butter mixture and vanilla extract; beating until smooth.
• Fold in nuts, if desired.
• Pour into prepared pan.
• Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
• Cool 10 minutes, remove from pan; cool completely.
• Glaze with a powdered sugar glaze.