- Worked myself to the bone at the office.
- Hosted (and also attended!) my very first Realies Cooking Club meeting, which was totally awesome. And forgive the picture of me in that link: when people ask me to smile for the camera I tend to dork out.
- Attempted my next Daring Bakers Challenge, which flopped worse than Tony Parker on a basketball court. Off to try try again...
- Sewed like a fiend in order to get some darn drapes on my poor naked windows. Poor poor naked windows. Only the dining room and living room left to clothe!
- Read two books that have had me totally engrossed, therefore meant no time baking/cooking/blogging. I very much recommend both books, by the way (click links to see).
- Saw the new Batman Movie, which totally rocked and then some. I want to see it again already. Me and my sis Beah LOVED the Michael Keaton one when we were little, this is the only version that is as good (well actually, it was better). So go see it if you haven't yet!
So yeah, you see. Busy. But have plenty to blog about in the coming weeks, so stay tuned! In the meantime: I made you this fabulous little Milky Way cake as a way of apologizing. Well, okay. I actually made it for a friend's birthday. But it was really good!
This cake is incredibly rich, so small slices are best! I loved it plain, although Hubs thought it could use some caramel or chocolate frosting (men; sometimes I swear he has a meaner sweet tooth than any woman I know). I loved the flavor of this - the candy bar is so subtle, almost more of an essence that hits you after you've tasted a bite. For as rich as it is, the cake is also remarkably light (I thought it would be this very heavy, dry monstrosity). A goodie with an afternoon cup of coffee or tea, I would think. Just be sure to have a wee slice, or you will regret it later when your tummy hurts!
Milky Way® Cake
(from Simply Simpático, from the Junior League of Albuquerque, 1981)
8 Milky Way® candy bars
2 sticks butter, divided (one at room temperature)
2 1/3 c. all purpose flour
2 c. sugar
1 1/2 c. buttermilk
1 c. pecans
1/2 tsp. baking soda
Preheat oven to 325 F. Grease and flour a tube pan.
In a medium saucepan over low heat, melt 1 stick butter and 8 milky bars together, stirring constantly. Set aside to cool.
Cream sugar and 1 stick of butter (the one at room temperature) for about 3 minutes, until pale and fluffly. Add eggs, one at a time, until thoroughly mixed.
Add the baking soda to the milk. Add milk mixture and flour to the batter, alternating, about 3 times (you want to begin and end with the flour). Stir in MILKY WAY® bars and pecans.
Bake for 90 minutes at least, until a knife inserted comes out clean. Cool for 30 minutes in the pan, then gently remove and finish cooling on a cooling rack. Serve room temperature (Hubs thinks with a healthy dollop of caramel ice cream topping).