8 lg. MILKY WAY® bars
1/2 tsp. baking soda
2 c. butter
1 1/4 c. buttermilk
2 c. sugar
2 1/2 c. all-purpose flour, sifted
4 eggs
2 c. walnuts or pecans, chopped

Preheat oven to 325 degrees. Combine candy and 1 cup butter in top of double boiler. Cook over hot, hot boiling water until melted. Cream sugar and remaining butter until light. Add eggs, one at a time, beating well until light and fluffy. Dissolve soda in buttermilk and add to creamed mixture, alternating with flour. Add candy and nuts; mix until smooth. Grease and flour three 9- inch pans. Bake 30 to 40 minutes until cake springs back.

CHOCOLATE-MARSHMALLOW ICING:

2 1/2 c. sugar
1 c. evaporated milk
1 (6 oz.) pkg. semi-sweet chocolate
1 jar marshmallow cream
1 c. butter

Combine sugar and milk in saucepan. Cook on low heat, stirring until sugar dissolves, to a soft ball stage (238 degrees). Add remaining ingredients. Mix until well blended and smooth. Make icing first, it takes a long time to set up. Could put in ice water or later, after it cools, it could be put in refrigerator.