Let me begin by saying that although this is a recipe for Milky Way Cake, I took a baker's liberty and used Snickers instead. My 11 year old suggested Three Muskateers as another substitute candy bar. Whatever the candy bar, this cake will be a big hit for all who have the pleasure of trying it.
With enough frosting, anything can look good. When I made this cake, without knowing I had made a terrible error (I'll explain later), the cake over rose in the oven, and lacked overall structure. Although a seemingly fatal flaw, it received nothing but praise from many taste testers (a group of teens and tweens are great for trying such a tasty, sugary treat).
When the cake went in the oven, all was well. The batter was smooth and creamy. It seemed as if it would be the perfect cake.
It wasn't until I was typing up the recipe that I realized my mistake. Yesterday when I served the cake, and the structure of the crumb just wasn't there, my assumption was that today's baking soda is more active than baking soda from a century ago. Turns out there's nothing wrong with the baking soda. I just used WAY too much! The recipe calls for 1/4 tsp. baking soda. I read it as 4 tsp. baking soda. Eek! No wonder I had to clean my oven last night.
If using snickers, when the cake comes out of the pan, the peanuts will be exposed as they sink to the bottom during baking. One taste tester LOVED the crunch of the peanuts in contract with the texture of the cake.
When in doubt frost it out. I reserved a candy bar to decorate the top, but that's completely optional. I also cheated with the frosting, using store bought, but you are welcome to make your own.
It took a 13 year old boy about 15 seconds to inhale the piece of cake that was on this plate. When asked how it tastes, he smiled and with a mouthful said, "It's good!". His friend who happened to show up at the house at the perfect time (cake time can never have bad timing) said he wants this cake for his birthday, which isn't until February. Adults and kids alike really enjoyed this cake.
I want to make this again, using the appropriate amount of baking soda. I can only imagine how much better it will be. And it would likely also make excellent cupcakes!
As for the recipe, my best guess is that it's from Lala's friend Henrietta, as her name is printed on the paper. Henrietta was a wonderful woman, always kind to myself and my brother and sister (our youngest brother was born after she passed away).
If you're in Central Wisconsin and are interested in being a part of a group taste testing, email me your name and best way to contact you. If you like this recipe, you're going to love the other foods produced by Caught Red Threaded. To find out more, visit Caught Red Threaded. Be sure to leave a comment in the thread below to let me know how this turned out when you made it (and photos are always welcome!), and follow Caught Red Threaded on Facebook and Instagram for exclusive offers and ideas. If you want to receive this and other blog entries by email, be sure to click Subscribe in the top right corner of this page.
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