If you're one of those people who loves a rich, gooey dessert now and then, Milky Wonder Cake (also known in another incarnation as Milky Way Cake) may be the just the thing for you. Rich with melted Milky Way bars, butter and buttermilk, then iced with a chocolate-marshmallow creme frosting, it's creamy, chocolatey decadence.

Or, because sometimes you feel like a nut and maybe Snickers is your favorite candy bar, here's a creamy Peanut Pudding Pie that combines peanut butter, cream cheese and pudding. Use chunky peanut butter and then drizzle on a bit of caramel topping for more of a candy bar taste if you want. Kids are sure to love it.MILKY WONDER CAKE


13 fun-size OR 6 full-size Milky Way candy bars

1 cup (2 sticks) butter OR margarine

2 cups sugar

4 eggs

2 1/2 cups flour

1/2 teaspoon baking soda

1 1/4 cups buttermilk

1 teaspoon vanilla

1 cup chopped nuts


2 1/2 cups sugar

1 cup evaporated milk

1 package (6 ounces) semisweet chocolate chips

1 cup marshmallow creme

1/2 cup (1 stick) butter OR margarine

To make cake, in medium saucepan over low heat, melt candy bars and 1/2 cup butter. While candy is melting, prepare batter: In bowl of electric mixer, cream remaining 1/2 cup butter and sugar until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and baking soda alternately with buttermilk, stirring until smooth. Add melted candy, mixing well. Stir in vanilla and nuts.

Turn batter into greased and floured Bundt or 10-inch tube pan.

Bake in preheated 350-degree oven 1 hour, 20 minutes, or until cake tests done. Cool 10 to 15 minutes in pan, then remove from pan.

To make frosting, combine sugar and undiluted evaporated milk in saucepan and cook to soft-ball stage (235 degrees F) on a candy thermometer, or until a drop holds together when dropped into a cup of cold water. Add chocolate chips, marshmallow creme and butter. Beat until frosting is smooth. Drizzle or spread over cake.


1 cup all-purpose flour

1 stick butter, softened

2/3 cup roasted, chopped peanuts

1/3 cup peanut butter

8 ounces cream cheese, softened

1 cup confectioners' sugar

1 8-ounce container nondairy whipped topping, divided

2 3/4 cups milk

1 3.4-ounce package vanilla pudding

1 3.9-ounce package chocolate pudding

Chopped peanuts, as garnish (optional)

Grated chocolate bar, as garnish (optional)

Caramel ice cream topping, as garnish (optional)

Preparation time: about 20 minutes

Cooking time: 20 minutes

Preheat oven to 350 degrees. Combine the flour, butter and peanuts; mix well and pat into an 9-by- 12-inch baking dish. Bake 20 minutes; remove from oven and cool.

In a medium bowl, cream together peanut butter, cream cheese, sugar and 1 cup of the topping and spread over crust.

Pour the milk in a large bowl; add the puddings and beat with a wire whisk or electric mixer on the lowest speed for 2 minutes. Spread pudding mixture over cream cheese mixture. Top with remaining whipped topping and sprinkle with chopped peanuts or grated chocolate bar. Drizzle on caramel topping if desired. Refrigerate for several hours or until ready to serve. Serves 12.

- From Poulan Homemakers Club