This retro recipe will be the star of any special celebration.
Retro Recipes from Across America
2 1/2 sticks butter
2 cups sugar
4 eggs, well beaten
1/2 tsp. baking soda
1 1/2 cup buttermilk, room temperature
2 1/2 cups cake flour, sifted
1/2 tsp. salt
2 tsp. vanilla extract
1 cup nuts, chopped
Preheat oven to 325 degrees. Grease two cake pans.
In double boiler melt the Milky Way Bars and 1 stick of butter. Set pan aside to cool.
Cream sugar and remaining 1 1/2 stick of butter together until light and fluffy (about 2 minutes). Add the eggs and continue beating until smooth.
Dissolve the soda in buttermilk than add to creamed mixture and stir until fully incorporated.
Sift flour with salt and mix into the batter, 1/2 cup at a time. Stir until batter is smooth. Add vanilla, nuts and melted bars. Beat batter until all ingredients are thoroughly mixed.
Bake in greased two 8-inch or 9-inch cake pans for 30-40 minutes or until toothpick inserted comes out clean.
Remove from oven and let cool. Frost with Chocolate Chip Nut Frosing
Chocolate Chip Nut Frosting
2 cups sugar
1 stick butter
1 (13 oz.) can evaporated milk
1 (6 oz.) package chocolate chips
1/2 cups nuts, chopped
In medium saucepan, combine sugar, butter and evaporated milk and cook until mixture reaches the soft ball stage. (Use candy thermometer). Remove from heat and add chocolate chips. Beat until the icing reaches consistency for spreading. Just before frosting the cake, fold in nuts.
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