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from "Chocolate from Cake Mix Dr." by Anne Byrn

I have looked for this recipe for years and finally found a version of it in an issue of Vogue magazine, of all places. The cake is a sinful combination of Milky Way bars and your usual cake ingredients, topped with a creamy glaze made with more Milky Way bars. The only problem is that candy bars are like many other products on the grocery store shelf — they are forever shrinking in size. The original recipe called for four 2.23-ounce bars, but by the time I adapted the cake, they were down to 2.05 ounces each, and by the time this recipe reaches you, they may very well weigh slightly less.

So do a little math, and if you need to buy an extra candy bar to make up the difference, eat what's left over!

Preparation time: 15 minutes
Baking time: 45 to 50 minutes
Assembly time: 5 minutes

Serves 16
 Chocolate from Cake Mix Dr.

The Cake:
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
2 1/2 Milky Way bars (2.05 ounces each), sliced
2 tablespoons plus 1 cup water
1 package (18.25 ounces) yellow cake mix
8 tablespoons (1 stick) butter, melted
3 large eggs
1 tablespoon all-purpose flour

The Glaze:
2 1/2 Milky Way bars (2.05 ounces each), sliced
2 tablespoons butter
2 teaspoons water

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1. Place a rack in the center of the oven and preheat the oven to 325°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
2. Place the Milky Way bars and 2 tablespoons water in a medium-size saucepan over medium-low heat. Heat, stirring, until the candy bars melt and the mixture is smooth, 3 to 4 minutes. Remove the pan from the heat and set it aside.
3. Place the cake mix, 1 cup water, melted butter, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined.
4. Measure out 2/3 cup of the batter and pour it into the cooled candy bar mixture. Add the flour and stir until the mixture is smooth. Pour the plain cake batter into the prepared pan. Spoon the Milky Way mixture in a ring on top of the batter, making sure not to touch the sides of the pan. With a dinner knife, swirl through the batter to create a marbled effect. Do not scrape the bottom of the pan. Smooth out the top with the rubber spatula. Place the pan in the oven.
5. Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 45 to 50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.
6. For the glaze, rinse out the saucepan and wipe it dry. Place the Milky Way bars in the saucepan over medium-low heat. Add the butter and water. Cook, stirring, until smooth, 3 to 4 minutes. Let the glaze cool for 10 minutes.
7. Slide the cake onto a serving platter. Spoon the glaze over the cake so that it drips down the sides. Let the cake rest for 10 minutes, then slice and serve.
Store this cake, in a cake saver or under a glass dome, at room temperature for up to 1 week. Or freeze it, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Milky Way Fun Size Chocolate Bars - $4.49/ea plus tax
 18ct, 11.24oz
  Duncan Hines Classic Yellow Moist Cake Mix - $2.39/ea
  Nature's Yoke Natural Cage-Free Large White Eggs - $3.99/ea
 1 dozen
You May Already Have
  Crisco All-Vegetable Shortening - $3.99/ea
  Just FreshDirect Unbleached All-Purpose Flour - $4.29/ea
  Land O'Lakes Unsalted Butter - $5.99/ea
 4ct, 4oz ea
Estimated Total:  
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