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Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 12 |
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A fitting finale for any special occasion, this fudgy cake has three luscious layers for chocolate lovers to sink their forks into. Ingredients:
1 cup butter, softened, divided |
2 cups sugar |
4 eggs |
5 milky way candy bar (2.05 ounces each) |
1-1/4 cups buttermilk |
2-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 cup chopped walnuts |
frosting: |
1/2 cup butter, divided |
2-1/2 cups sugar |
1 cup evaporated milk |
1 jar (7 ounces) marshmallow creme |
1 cup (6 ounces) semisweet chocolate chips |
chopped walnuts, optional |
Directions:
1. In a large bowl, cream 1/2 cup butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
2. In a heavy saucepan, stir candy bars and remaining butter over low heat until melted. Remove from the heat; stir in buttermilk.
3. Combine the flour, baking soda and salt; add alternately with buttermilk mixture to creamed mixture, beating well after each addition. Fold in nuts.
4. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
5. For frosting, lightly grease the sides of a large saucepan with 1 tablespoon of butter; set remaining butter aside. Combine sugar and milk; cook over medium heat, stirring occasionally, until mixture comes to a rolling boil. Boil until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; stir in marshmallow creme, chips and remaining butter.
6. Transfer to a large bowl; cool to 110°. Beat on medium speed until smooth, about 5-7 minutes. Spread frosting between layers and over the top and sides of cake. Sprinkle with walnuts if desired. Yield: 12 servings.
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