Dark chocolate meets chewy nougat and ooey-gooey caramel in this candy bar–inspired cake that’s out of this world!
6 Milky Way candy bars, chopped
3/4 cup heavy cream, divided
1 box dark-chocolate cake mix
1 cup diced caramels, like Kraft
2 (4 oz.) bars semisweet chocolate
1/2 cup caramel topping
1 large egg white
Pinch of salt
1 cup sugar
1/3 cup corn syrup
1/4 cup malted milk powder, like Ovaltine
Heat oven to 350°F. Grease and flour 10-cup Bundt pan. In microwave-safe bowl, microwave chopped Milky Way bars and 1/4 cup heavy cream 30 sec. at a time or until melted, stirring after each addition; set aside.
Prepare cake mix according to package directions. Stir in melted candy-bar mixture and caramels. Pour batter into prepared pan. Bake 40 min. or until done. Let cool in pan 10 min. Invert cake onto wire cooling rack. Let cool. Transfer to serving platter.
Finely chop enough chocolate to measure 3/4 cup. Chop remaining chocolate into large triangular pieces; set aside. In microwave-safe bowl, microwave 1/2 cup heavy cream 1 min. or until very hot. Add finely chopped chocolate. Let sit 1 min.; stir until smooth. Drizzle chocolate sauce and caramel over cake.
Meanwhile, to make nougat, line 8" square baking pan with parchment paper; coat with cooking spray. Using mixer on medium-high speed, whip egg white and salt 1 min. or until medium peaks form. In pot over medium heat, bring sugar, corn syrup and 1⁄4 cup water to a boil. Boil without stirring until inserted candy thermometer reads 260ºF, as shown below.
Then, With mixer running on medium-high speed, slowly drizzle syrup into whipped egg white, as shown below. On high speed, whip 5 min. or until thick and glossy
Active time: 30 min.
Total time: 1 1/2 hrs.
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