Favourite Milk Chocolate Bar Cake
Favourite Milk Chocolate Bar Cake recipe
Yield
16 servingsPrep
20 minCook
1 hrsReady
2½ hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
chocolate bars
|
||
| ½ | pound |
butter
|
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| 1 | cup |
buttermilk
|
|
| 2 ½ | cups |
all-purpose flour
sifted |
|
| ¼ | teaspoon |
baking soda
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chocolate bars
|
|
| 226.8 | g |
butter
|
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 237 | ml |
buttermilk
|
|
| 591 | ml |
all-purpose flour
sifted |
|
| 1.3 | ml |
baking soda
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 237 | ml |
pecans
chopped |
|
Directions
Melt chocolate and 8 tablespoon butter in double boiler.
Let cool.
Preheat oven to 350℉ (180℃). Cream remaining butter with sugar.
Add eggs one at a time. Add buttermilk alternately with flour and soda.
Add vanilla and Milky Way mixture and mix until smooth.
Fold in pecans.
Pour into greased and floured bundt pan.
Bake 1 hour, or until cake tester comes out clean.
Cool 15 minutes in pan, then turn out on wire cake rack.
Let cool completely and serve.
