McVities Milkyway Cake Bars 5 pack

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Don’t rush the melting of the candy bars.. . low heat and steady stirring is the name of the game here. We don’t want to burn those delicious Milky Way bars. Once the pan has warmed up, pour in 1 cup sugar gradually, adding 1/4 cup at a time. Wait until the sugar is mostly dissolved, then add in the next bit of sugar.

While the cake layers bake and cool, make the chocolate buttercream. This frosting can also be made in advance and kept in the fridge for up to a month! Make yourchocolate frostingahead of time or save any leftover frosting! Store in an airtight container in the fridge for up to a month. Place the milky way bars for the cake into a saucepan along with the 2 TBS water. Cook, whisking constantly, over medium low heat until the bars are melted and the mixture is smooth. Remove the pan from the heat and set aside to cool

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If you don’t have a microwave or prefer to use the stove top, you can heat the cream over medium heat in a pan until it begins to simmer. Remove from heat. Milk Chocolate– You can use milk chocolate chips, baking chocolate, or good-quality chocolate bars to melt and add into the frosting. Alternatively, you can also use dark or semi-sweet chocolate if you have a strong preference.

Buttermilk– Buttermilk is used to bring the cake batter together and add both richness and acid for a perfect texture. You’ll need 1 1/4 cups of buttermilk, which can be made by adding a tablespoon of lemon juice to regular milk and letting it rest for 5 minutes before using. Pour into a separate container, then place in the fridge to cool and/or store. When you're ready to use it, heat the caramel in the microwave in short 10 second intervals until it's a more workable consistency. This cake has a lot of chocolate flavor, but if you’re looking ofr a straight up chocolate cake, try this Best Chocolate Cake recipe. More Recipes Using Candy

Heat 1/3 cup of heavy cream in aheatproof bowlin the microwave for 45 seconds to 1 minute, until it’s steaming and just starting to bubble. Mix the cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy. Slowly mix in the powdered sugar. Halfway through, add in the heavy cream to make the frosting easier to mix. The caramel and chocolate drip can also be made in advance! Store them in airtight containers in thefridge for up to a month. Heat them up in the microwave in 5-10 second intervals until they reach a consistency that will allow you to make drips. As you assemble the cake, pipe a ring of chocolate buttercream around each cake layer. Spread about 1/3 of the fluffy chocolate cake filling inside the buttercream ring. Top with a generous drizzle of caramel.