Cooking: Gluten Free Milky Way Cake Bites
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For the Cake
1 box of gluten free or regular premade devil's food cake mix and the ingredients it calls for (I recommend King Arthur Flour Gluten Free Chocolate Cake Mix.
For the Nougat (adapted from this recipe)
2 C granulated sugar
2/3 C light corn syrup
2/3 C water
2 egg whites
1/4 cup semisweet chocolate chips
1/3 C instant nonfat dry milk powder (I used Carnation)
1/8 tsp salt
a candy or deep fry thermometer (if you don’t have one, GET ONE. they are so useful!
a hand mixer (or if you have a stand mixer, use the whisk attachment)
For the Caramel and Chocolate Drizzle
1 bag of caramel baking bits or caramel cubes
Semisweet Chocolate Chips
To Prepare the Cake
- Prepare the cake as directed. I highly recommend a bar pan for cooking the cake mix, and then cutting each bar in half so they are about the size of a fun-size milky way bar. The cake bites are so rich that making them any bigger than that will be too much. However you can also make this in a standard cupcake tin or mini cupcake tin. A bundt pan would be a creative idea too!
- Put tin foil on a cookie sheet and grease the tin foil. once the cake bites are cooled, put them on the cookie sheet with a bit of space between them.
To Prepare the Nougat
- Put sugar, corn syrup, and water in a medium saucepan over medium high heat (probably a 7 or 8 on a scale of 1 to 10). Stir until the sugar dissolves.
- Cook without stirring until the temperature on the candy thermometer reaches 260 degrees. While you wait for the temperature, prepare the rest of the recipe.
- Put chocolate chips in a microwavable bowl and melt. Stir every 20-30 seconds so it doesn’t burn. Stir until smooth and set aside to cool slightly.
- Put egg whites in a medium bowl. When the temperature on the candy thermometer for the syrup reaches 250 F, start beating the egg whites on a medium speed.
- When the sugar syrup reaches 260 degrees, remove the pan from the heat.
- If you have a stand mixer, keep the mixer going and stream the sugar syrup down the side of the bowl. If you have a hand mixer like me, pour a little bit of the sugar syrup down the side of the bowl at a time, and beat it in for a few seconds. Keep doing this until all the sugar syrup is in the bowl with the egg whites.
- Beat the mixture on a higher speed until it is shiny, white, and stiff (about 5 minutes).
- Turn your mixer speed down and add melted chocolate, salt, and milk powder. Mix until smooth. This is your nougat.
- Take a spoon and quickly drop the nougat on each of the cake bites (you want to do this before the nougat gets too cold). I let mine run off a little bit to cover the entire cake bite, but you don’t have to do that. The portion of nougat and caramel and chocolate on your cake bite is entirely up to you. Just remember, the more you put on your cake bite, the messier it will be trying to get them off the cookie sheet and onto your serving tray later.
- Stick your cookie sheet in the fridge to help cool the nougat, and start working on the caramel.
To Prepare the Caramel and Chocolate Drizzles
- The caramel is more of a guess and check type of cooking for me. I’ve never really measured because in my eyes you can’t really mess up caramel made from bagged caramel bits. All you need to do is melt whatever amount of caramel that you want on top of the cake bites with a little bit of heavy cream and stir until melted and smooth. I used the whole bag of caramel and maybe a quarter cup of cream, but that ended up being a lot of caramel and I didn’t use it all. Just remember, the more cream you have, the less structure your caramel will have after it cools when you pour it on the cake bites.
- Once your caramel is melted, pull your cake bites out of the fridge. you can either pour all of the caramel all over the cake bites or drizzle it - up to you. I poured it and tried to cover all of the sides of the cake bite and it turned out great, albeit messy to get onto the serving plate later.
- Melt your semisweet chocolate chips (however much you like) in the microwave, stirring every 20-30 seconds to keep from overheating. Once smooth, take a spoon and drizzle the chocolate over the cake bites.