Milky Way Candy Bar Cake

This is and has been THE family tradition cake for at least 45 years.

Mama began baking this cake for our family when my brothers and I were children. (Notice Mama’s cake pans in the picture.)

Five plus pounds of rich, chocolate cake.  Slice the servings very, very thin.

Pretty icing on the top of the cake.

(iPhone images)


Ma Browder’s tea cakes

in true Southern style, simple and delicious…

Just baked, and slightly cooled, the tea cakes are crunchy on the outside and soft on the inside.

The flavor takes me back to the late 1970s. I can vividly remember Rosemary baking tea cakes, and I graciously thank her family for sharing the recipe.

As with many old recipes, the ingredient list is simple and the mixing/baking instructions are often missing.

My ingredient comments are added in ( ).

Tea Cakes


  • 2 cups sugar (14 oz) (Domino prue cane granulated )
  • 2 sticks butter (8 oz) (unsalted butter, Land of Lakes)
  • 2 eggs (large brown)
  • 3 cups flour (13 1/2 oz) (1 cup White Lily self rising and 2 cups White Lily all purpose)
  • (1/8 teaspoon Kosher salt – my addition)
  • 1 teaspoon vanilla


  1. Stir together sugar and softened butter
  2. Stir in slightly beaten eggs, one at a time
  3. Sift the flour; then add salt to flour
  4. Add flour/salt to sugar/butter/egg mixture, one cup at a time
  5. Using #100 scoop (slightly less than 1 teaspoon), drop tea cake dough onto parchment lined baking sheet
  6. Bake in preheated 350 degree oven 11 minutes (my oven; yours may vary)
  7. (tea cakes will rise, then begin to fall at about 10 minutes baking time)
  8. Remove from oven and cool 2 minutes on cookie sheet; transfer to wire rack to cool
  9. Tea cakes become crunchy on the outside as they cool


I used a wooden spoon and then my hands to completely mix in the flour.

The tea cakes I baked on a buttered iron skillet were much more ‘rustic’ in appearance. They were crunchy inside and out, and equally delicious.

Recipe as shared with me:

Ma Browder’s Tea Cakes:
Cream together 2 cups of sugar and 2 sticks of butter. Add 2 eggs, 1 tsp of vanilla, and 3 cups of flour. Bake until just browned around the edges. She couldn’t remember the temperature exactly, but it was somewhere between 350-400 degrees.

Moka Pot


finally… success using the Moka Pot


ready for the next brew

rinse with warm water; don’t wash away the oils accumulating inside the pot (think cast iron skillet care in the coffee world)


eat the gingerbread…

hold fast to the JOY!

The baked cookies are soft and the gingerbread spice combination is sharp and lingers after the last bite.  Delicious!



  • 15 oz all purpose flour
  • 1 t baking soda
  • 1-1/2 t cinnamon
  • 1-1/2 t ginger
  • 1 t allspice
  • 1/2 t cloves
  • 1/2 t black pepper
  • 1/2t salt
  • 1/2 c (8 Tablespoons or 4 oz) European like butter (the best you can find)
  • 1  3/4 oz  Crisco
  • 5 oz  dark brown sugar
  • 7 1/2 fl oz  molasses
  • 1 egg
  • zest of one orange


  1. Sift together first eight dry ingredients into a bowl and sit aside
  2. Cream together room temperature butter, Crisco, and brown sugar until fluffy.
  3. Add molasses, egg, and orange zest to butter/sugar mixture.
  4. Gradually add the dry ingredients (mixer on very slow speed) to the above mixture and mix just until combined.
  5. Wrap dough in parchment and refrigerate overnight. (I froze the dough for week, then thawed in refrigerator overnight before rolling, cutting, and baking)
  6. When ready to bake, preheat oven to 350 degrees
  7. This dough is soft enough to roll just out of the refrigerator
  8. Roll dough 1/4 inch thick.  Cut* as desired; I refrigerated cookies after cutting for 30 minutes prior to baking
  9. Bake about 7 minutes for regular size cookies; bake 9 minutes for larger cookies
  10. Store in parchment lined covered tin

* my highest recommendation (my uncompensated opinion) for the 9 1/4 inch tall, 6 1/4 inch wide gingerbread man cookie cutter from