Milky Way Madness…

…as in, this has been driving me crazy for years! No one can make the cake like Mama did, and she can no longer offer instructions.

Once again, Nephew only asked for one thing – a Milky Way cake like “Granny’s.” (I can’t make it like Granny did!!! Aunt Gale replies)
This year was about the 4th year to try this beast of a cake. Monday night, I baked the cake in a bundt pan, I think to exert my power. (I’ll show you, you thin, moist cake layers of Granny’s past.) The cake was very firm, actually hard, on the outside. I tasted a pinch of the cake; it tasted like cardboard. It contains a cup of crisco; what can taste good with that much crisco?
I deviated from Mom’s icing recipe slightly, and was pleased with the result. I had great icing on a bundt that I had sliced into three very uneven layers. As an aside, carefully mark the layers if you slice a bundt. Otherwise, the wheel of a bundt becomes a puzzle; needless to say, I didn’t put the puzzle back together correctly.
It’s now Wednesday night before Thanksgiving. Nephew is expecting Milky Way cake (like Granny’s %*$&%#). I have an uneven mound of dark chocolate mass that looks like it has a cyst on the top (thank you, Brother, for pointing that out). Cardboard with good icing in an ugly shape…headed home for Thanksgiving.
Nephew looks at the cake and asks, “What is that?”
By some Miracle!, the warm, moist icing soaked into the cardboard cake layers, and resulted in a heavy, dense, moist Milky Way cake with good (soft on the inside, hard on the outside) icing.
A (freeking) Mazing!!!!
Niece and Nephew think “This is it!”
Brother gave me a 96%; would have given 100% he said, had the cake not had a cyst on the top.
So, after years of trying – - success.

Definitely let the cake sit for a couple of days before cutting. The icing moistens the dull cake layers. (The cake was even better on Friday.)
Even though the (my) cake is not very pretty, it is really delicious. A small piece goes a long way, for it is very rich. Chocolate lovers should try this recipe.
Here’s Mom’s recipe for the cake:
6 Milky Way candy bars
1 stick oleo
Melt and let cool slightly
1 c. Crisco
2 c. sugar
4 whole eggs
Beat well
2 1/2 c. plain flour
pinch salt
1 1/2 c. buttermilk with 1/2 t. soda added
Beat all; add Milky Way mixture
Bake in layers at 350 degrees
Here’s the recipe I used for the icing; it’s Mom’s recipe, with the addition of extra milk and sugar:

2½ cups granulated sugar

1 cup evaporated milk

1 stick butter (1/2 cup)

1 cup marshmallow cream

6 oz chocolate chips

Combine sugar and evaporated milk; cook to soft ball stage. Remove from heat; add butter, marshmallow cream, and chocolate chips. Frost cake.
Work quickly; this icing sets up very fast.
The result will be a Dense, Moist, Rich, Chocolate cake. …and a memory…..
Hugs to Mom…
love Gale


This concoction holds an important place in my baking kitchen. I first learned of this mixture while attending a Viking Bakeshop Basics class.  After further research, I found a similar recipe in my “Baking and Pastry – Mastering the Art and Craft – Culinary Institute of America” textbook.

Pan release is designed to be used when baking any batter based mixture.  Forget the can of Pam; forget the ‘grease and flour the pan’ routine!  Pan Release to the rescue!
As we were told in the Viking class, “your baked goods will not stick to the pan if you use this mixture.”  The CIA textbook states that this will create a “nonstick surface.”  I have been using this since October 2008 (7 months), with 100% success.  I’m still using my original mixture; it keeps well if stored in a tightly sealed container in the refrigerator.  Initially, I erred on the side of spreading the pan release thickly.  You will need to use a generous coating on your pan, but not an excessive coating.  Too much pan release and you will have a light ‘floury film’ on your baked goods.  After you use this a couple of times, you will easily know how thickly to apply the pan release.
Add this ‘recipe’ to your files today.  
The Viking class recipe stated:  Use equal portions of Crisco, flour, and Vegetable Oil; store in refrigerator.
I followed the CIA instructions as listed on page 826 of the above mentioned book.  
1 lb / 454g Shortening (I used Crisco)
1 lb/ 454g Bread Flour
1 lb/ 454g Vegetable Oil (I used Crisco Oil)
Mix the shortening and flour; gradually add the oil until all is well mixed.  Store in the refrigerator.
Happy No-Stick Baking!