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Milky Way Melts

Milky Way Melts



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Prep Time: 5 minutes
Bake Time: 7 minutes
Total Time: 12 minutes

Servings: As many as you can eat

Ingredients:

Photo by Elyse Belarge

1 box Devil’s food cake
3 eggs
Oil
Milky Way bars (Twix work as well)

Directions:

1. Preheat your oven to 350° F.

2. Follow the istructions on the box to make the Devil’s Food Cake. Stir until it’s nice and smooth.

Photo by Elyse Belarge

3. Cut up your Milky Way bars into slices however big or small you’d like.

Photo by Jenna Massucci

4. Submerge your chocolate pieces into the cake batter. Make sure they’re totally covered so that you can’t see any of the chocolate bars. This is the part where you can get your hands dirty, so really dig in.

5. Keep doing this until you run out of batter or chocolate pieces. Plop them onto your baking sheet as you go along.

Photo by Elyse Belarge

6. Stick those bad boys into the oven for 7 minutes.

7. Feel free to eat any left over chocolate pieces while you wait for the cookies to bake.

Photo by Elyse Belarge

8. Give them a minute or so to cool. These puppies are best when warm, so grab a glass of milk and a few friends to chow down on these melt-y delights.

Note: Do not refrigerate any left over cookies. If you do they won’t be squishy in the middle anymore.

View the original post, Milky Way Melts, on Spoon University.

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Recipe Summary

  • 7 (1.84-oz.)s Milky Way candy bars
  • 1 cup unsalted butter, softened, divided
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 10 ounces bittersweet chocolate chips
  • 2 cups unsalted butter, softened
  • 1 (16-oz.) package powdered sugar
  • 1 cup cup chocolate malt drink mix (such as Ovaltine)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons heavy whipping cream
  • 2 (1.84-oz.)s Milky Way candy bars, sliced

Prepare the Cake Layers: Preheat oven to 350°F. Combine candy bars and 1/2 cup butter in a small saucepan cook over medium heat, whisking frequently, until melted and smooth, about 3 minutes. Remove from heat and cool 5 minutes.

Beat granulated sugar and remaining 1/2 cup butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating until blended after each addition. Whisk together flour, salt, and baking soda. Gradually add flour mixture, alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Add melted candy mixture and vanilla beat on low speed just until blended. Divide batter among 3 greased (with shortening) and floured 9-inch round pans.

Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on a wire rack 10 minutes. Remove from pan to wire rack cool completely, about 30 minutes.

Prepare the Frosting: Microwave chocolate in a microwave-safe bowl on HIGH 1 minute or until melted and smooth, stirring after 30 seconds. Cool 5 minutes.

Beat butter and powdered sugar with an electric mixer on low speed until smooth. Add malt drink mix, vanilla, and salt beat on low speed 2 minutes. Add melted chocolate and beat on low speed 2 minutes. Add 3 tablespoons cream and beat on medium speed until smooth and spreadable, adding an additional tablespoon of cream if needed to reach desired consistency.

Spread frosting between layers and on top and sides of cake. Garnish with candy bars as desired.


Recipe Summary

  • 7 (1.84-oz.)s Milky Way candy bars
  • 1 cup unsalted butter, softened, divided
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 10 ounces bittersweet chocolate chips
  • 2 cups unsalted butter, softened
  • 1 (16-oz.) package powdered sugar
  • 1 cup cup chocolate malt drink mix (such as Ovaltine)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons heavy whipping cream
  • 2 (1.84-oz.)s Milky Way candy bars, sliced

Prepare the Cake Layers: Preheat oven to 350°F. Combine candy bars and 1/2 cup butter in a small saucepan cook over medium heat, whisking frequently, until melted and smooth, about 3 minutes. Remove from heat and cool 5 minutes.

Beat granulated sugar and remaining 1/2 cup butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating until blended after each addition. Whisk together flour, salt, and baking soda. Gradually add flour mixture, alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Add melted candy mixture and vanilla beat on low speed just until blended. Divide batter among 3 greased (with shortening) and floured 9-inch round pans.

Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on a wire rack 10 minutes. Remove from pan to wire rack cool completely, about 30 minutes.

Prepare the Frosting: Microwave chocolate in a microwave-safe bowl on HIGH 1 minute or until melted and smooth, stirring after 30 seconds. Cool 5 minutes.

Beat butter and powdered sugar with an electric mixer on low speed until smooth. Add malt drink mix, vanilla, and salt beat on low speed 2 minutes. Add melted chocolate and beat on low speed 2 minutes. Add 3 tablespoons cream and beat on medium speed until smooth and spreadable, adding an additional tablespoon of cream if needed to reach desired consistency.

Spread frosting between layers and on top and sides of cake. Garnish with candy bars as desired.


Recipe Summary

  • 7 (1.84-oz.)s Milky Way candy bars
  • 1 cup unsalted butter, softened, divided
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 10 ounces bittersweet chocolate chips
  • 2 cups unsalted butter, softened
  • 1 (16-oz.) package powdered sugar
  • 1 cup cup chocolate malt drink mix (such as Ovaltine)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons heavy whipping cream
  • 2 (1.84-oz.)s Milky Way candy bars, sliced

Prepare the Cake Layers: Preheat oven to 350°F. Combine candy bars and 1/2 cup butter in a small saucepan cook over medium heat, whisking frequently, until melted and smooth, about 3 minutes. Remove from heat and cool 5 minutes.

Beat granulated sugar and remaining 1/2 cup butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating until blended after each addition. Whisk together flour, salt, and baking soda. Gradually add flour mixture, alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Add melted candy mixture and vanilla beat on low speed just until blended. Divide batter among 3 greased (with shortening) and floured 9-inch round pans.

Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on a wire rack 10 minutes. Remove from pan to wire rack cool completely, about 30 minutes.

Prepare the Frosting: Microwave chocolate in a microwave-safe bowl on HIGH 1 minute or until melted and smooth, stirring after 30 seconds. Cool 5 minutes.

Beat butter and powdered sugar with an electric mixer on low speed until smooth. Add malt drink mix, vanilla, and salt beat on low speed 2 minutes. Add melted chocolate and beat on low speed 2 minutes. Add 3 tablespoons cream and beat on medium speed until smooth and spreadable, adding an additional tablespoon of cream if needed to reach desired consistency.

Spread frosting between layers and on top and sides of cake. Garnish with candy bars as desired.


Recipe Summary

  • 7 (1.84-oz.)s Milky Way candy bars
  • 1 cup unsalted butter, softened, divided
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 10 ounces bittersweet chocolate chips
  • 2 cups unsalted butter, softened
  • 1 (16-oz.) package powdered sugar
  • 1 cup cup chocolate malt drink mix (such as Ovaltine)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons heavy whipping cream
  • 2 (1.84-oz.)s Milky Way candy bars, sliced

Prepare the Cake Layers: Preheat oven to 350°F. Combine candy bars and 1/2 cup butter in a small saucepan cook over medium heat, whisking frequently, until melted and smooth, about 3 minutes. Remove from heat and cool 5 minutes.

Beat granulated sugar and remaining 1/2 cup butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating until blended after each addition. Whisk together flour, salt, and baking soda. Gradually add flour mixture, alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Add melted candy mixture and vanilla beat on low speed just until blended. Divide batter among 3 greased (with shortening) and floured 9-inch round pans.

Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on a wire rack 10 minutes. Remove from pan to wire rack cool completely, about 30 minutes.

Prepare the Frosting: Microwave chocolate in a microwave-safe bowl on HIGH 1 minute or until melted and smooth, stirring after 30 seconds. Cool 5 minutes.

Beat butter and powdered sugar with an electric mixer on low speed until smooth. Add malt drink mix, vanilla, and salt beat on low speed 2 minutes. Add melted chocolate and beat on low speed 2 minutes. Add 3 tablespoons cream and beat on medium speed until smooth and spreadable, adding an additional tablespoon of cream if needed to reach desired consistency.

Spread frosting between layers and on top and sides of cake. Garnish with candy bars as desired.


Recipe Summary

  • 7 (1.84-oz.)s Milky Way candy bars
  • 1 cup unsalted butter, softened, divided
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 10 ounces bittersweet chocolate chips
  • 2 cups unsalted butter, softened
  • 1 (16-oz.) package powdered sugar
  • 1 cup cup chocolate malt drink mix (such as Ovaltine)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons heavy whipping cream
  • 2 (1.84-oz.)s Milky Way candy bars, sliced

Prepare the Cake Layers: Preheat oven to 350°F. Combine candy bars and 1/2 cup butter in a small saucepan cook over medium heat, whisking frequently, until melted and smooth, about 3 minutes. Remove from heat and cool 5 minutes.

Beat granulated sugar and remaining 1/2 cup butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating until blended after each addition. Whisk together flour, salt, and baking soda. Gradually add flour mixture, alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Add melted candy mixture and vanilla beat on low speed just until blended. Divide batter among 3 greased (with shortening) and floured 9-inch round pans.

Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on a wire rack 10 minutes. Remove from pan to wire rack cool completely, about 30 minutes.

Prepare the Frosting: Microwave chocolate in a microwave-safe bowl on HIGH 1 minute or until melted and smooth, stirring after 30 seconds. Cool 5 minutes.

Beat butter and powdered sugar with an electric mixer on low speed until smooth. Add malt drink mix, vanilla, and salt beat on low speed 2 minutes. Add melted chocolate and beat on low speed 2 minutes. Add 3 tablespoons cream and beat on medium speed until smooth and spreadable, adding an additional tablespoon of cream if needed to reach desired consistency.

Spread frosting between layers and on top and sides of cake. Garnish with candy bars as desired.


Recipe Summary

  • 7 (1.84-oz.)s Milky Way candy bars
  • 1 cup unsalted butter, softened, divided
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 10 ounces bittersweet chocolate chips
  • 2 cups unsalted butter, softened
  • 1 (16-oz.) package powdered sugar
  • 1 cup cup chocolate malt drink mix (such as Ovaltine)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons heavy whipping cream
  • 2 (1.84-oz.)s Milky Way candy bars, sliced

Prepare the Cake Layers: Preheat oven to 350°F. Combine candy bars and 1/2 cup butter in a small saucepan cook over medium heat, whisking frequently, until melted and smooth, about 3 minutes. Remove from heat and cool 5 minutes.

Beat granulated sugar and remaining 1/2 cup butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating until blended after each addition. Whisk together flour, salt, and baking soda. Gradually add flour mixture, alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Add melted candy mixture and vanilla beat on low speed just until blended. Divide batter among 3 greased (with shortening) and floured 9-inch round pans.

Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on a wire rack 10 minutes. Remove from pan to wire rack cool completely, about 30 minutes.

Prepare the Frosting: Microwave chocolate in a microwave-safe bowl on HIGH 1 minute or until melted and smooth, stirring after 30 seconds. Cool 5 minutes.

Beat butter and powdered sugar with an electric mixer on low speed until smooth. Add malt drink mix, vanilla, and salt beat on low speed 2 minutes. Add melted chocolate and beat on low speed 2 minutes. Add 3 tablespoons cream and beat on medium speed until smooth and spreadable, adding an additional tablespoon of cream if needed to reach desired consistency.

Spread frosting between layers and on top and sides of cake. Garnish with candy bars as desired.


Recipe Summary

  • 7 (1.84-oz.)s Milky Way candy bars
  • 1 cup unsalted butter, softened, divided
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 10 ounces bittersweet chocolate chips
  • 2 cups unsalted butter, softened
  • 1 (16-oz.) package powdered sugar
  • 1 cup cup chocolate malt drink mix (such as Ovaltine)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons heavy whipping cream
  • 2 (1.84-oz.)s Milky Way candy bars, sliced

Prepare the Cake Layers: Preheat oven to 350°F. Combine candy bars and 1/2 cup butter in a small saucepan cook over medium heat, whisking frequently, until melted and smooth, about 3 minutes. Remove from heat and cool 5 minutes.

Beat granulated sugar and remaining 1/2 cup butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating until blended after each addition. Whisk together flour, salt, and baking soda. Gradually add flour mixture, alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Add melted candy mixture and vanilla beat on low speed just until blended. Divide batter among 3 greased (with shortening) and floured 9-inch round pans.

Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on a wire rack 10 minutes. Remove from pan to wire rack cool completely, about 30 minutes.

Prepare the Frosting: Microwave chocolate in a microwave-safe bowl on HIGH 1 minute or until melted and smooth, stirring after 30 seconds. Cool 5 minutes.

Beat butter and powdered sugar with an electric mixer on low speed until smooth. Add malt drink mix, vanilla, and salt beat on low speed 2 minutes. Add melted chocolate and beat on low speed 2 minutes. Add 3 tablespoons cream and beat on medium speed until smooth and spreadable, adding an additional tablespoon of cream if needed to reach desired consistency.

Spread frosting between layers and on top and sides of cake. Garnish with candy bars as desired.


Recipe Summary

  • 7 (1.84-oz.)s Milky Way candy bars
  • 1 cup unsalted butter, softened, divided
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 10 ounces bittersweet chocolate chips
  • 2 cups unsalted butter, softened
  • 1 (16-oz.) package powdered sugar
  • 1 cup cup chocolate malt drink mix (such as Ovaltine)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons heavy whipping cream
  • 2 (1.84-oz.)s Milky Way candy bars, sliced

Prepare the Cake Layers: Preheat oven to 350°F. Combine candy bars and 1/2 cup butter in a small saucepan cook over medium heat, whisking frequently, until melted and smooth, about 3 minutes. Remove from heat and cool 5 minutes.

Beat granulated sugar and remaining 1/2 cup butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating until blended after each addition. Whisk together flour, salt, and baking soda. Gradually add flour mixture, alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Add melted candy mixture and vanilla beat on low speed just until blended. Divide batter among 3 greased (with shortening) and floured 9-inch round pans.

Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on a wire rack 10 minutes. Remove from pan to wire rack cool completely, about 30 minutes.

Prepare the Frosting: Microwave chocolate in a microwave-safe bowl on HIGH 1 minute or until melted and smooth, stirring after 30 seconds. Cool 5 minutes.

Beat butter and powdered sugar with an electric mixer on low speed until smooth. Add malt drink mix, vanilla, and salt beat on low speed 2 minutes. Add melted chocolate and beat on low speed 2 minutes. Add 3 tablespoons cream and beat on medium speed until smooth and spreadable, adding an additional tablespoon of cream if needed to reach desired consistency.

Spread frosting between layers and on top and sides of cake. Garnish with candy bars as desired.


Recipe Summary

  • 7 (1.84-oz.)s Milky Way candy bars
  • 1 cup unsalted butter, softened, divided
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 10 ounces bittersweet chocolate chips
  • 2 cups unsalted butter, softened
  • 1 (16-oz.) package powdered sugar
  • 1 cup cup chocolate malt drink mix (such as Ovaltine)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons heavy whipping cream
  • 2 (1.84-oz.)s Milky Way candy bars, sliced

Prepare the Cake Layers: Preheat oven to 350°F. Combine candy bars and 1/2 cup butter in a small saucepan cook over medium heat, whisking frequently, until melted and smooth, about 3 minutes. Remove from heat and cool 5 minutes.

Beat granulated sugar and remaining 1/2 cup butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating until blended after each addition. Whisk together flour, salt, and baking soda. Gradually add flour mixture, alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Add melted candy mixture and vanilla beat on low speed just until blended. Divide batter among 3 greased (with shortening) and floured 9-inch round pans.

Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on a wire rack 10 minutes. Remove from pan to wire rack cool completely, about 30 minutes.

Prepare the Frosting: Microwave chocolate in a microwave-safe bowl on HIGH 1 minute or until melted and smooth, stirring after 30 seconds. Cool 5 minutes.

Beat butter and powdered sugar with an electric mixer on low speed until smooth. Add malt drink mix, vanilla, and salt beat on low speed 2 minutes. Add melted chocolate and beat on low speed 2 minutes. Add 3 tablespoons cream and beat on medium speed until smooth and spreadable, adding an additional tablespoon of cream if needed to reach desired consistency.

Spread frosting between layers and on top and sides of cake. Garnish with candy bars as desired.


Recipe Summary

  • 7 (1.84-oz.)s Milky Way candy bars
  • 1 cup unsalted butter, softened, divided
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 10 ounces bittersweet chocolate chips
  • 2 cups unsalted butter, softened
  • 1 (16-oz.) package powdered sugar
  • 1 cup cup chocolate malt drink mix (such as Ovaltine)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons heavy whipping cream
  • 2 (1.84-oz.)s Milky Way candy bars, sliced

Prepare the Cake Layers: Preheat oven to 350°F. Combine candy bars and 1/2 cup butter in a small saucepan cook over medium heat, whisking frequently, until melted and smooth, about 3 minutes. Remove from heat and cool 5 minutes.

Beat granulated sugar and remaining 1/2 cup butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating until blended after each addition. Whisk together flour, salt, and baking soda. Gradually add flour mixture, alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Add melted candy mixture and vanilla beat on low speed just until blended. Divide batter among 3 greased (with shortening) and floured 9-inch round pans.

Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on a wire rack 10 minutes. Remove from pan to wire rack cool completely, about 30 minutes.

Prepare the Frosting: Microwave chocolate in a microwave-safe bowl on HIGH 1 minute or until melted and smooth, stirring after 30 seconds. Cool 5 minutes.

Beat butter and powdered sugar with an electric mixer on low speed until smooth. Add malt drink mix, vanilla, and salt beat on low speed 2 minutes. Add melted chocolate and beat on low speed 2 minutes. Add 3 tablespoons cream and beat on medium speed until smooth and spreadable, adding an additional tablespoon of cream if needed to reach desired consistency.

Spread frosting between layers and on top and sides of cake. Garnish with candy bars as desired.


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