4 MILKY WAY® bars
2 sticks butter
2 c. sugar
4 eggs
2 1/2 c. all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 1/4 c. buttermilk
1 c. chopped pecans
1 tsp. vanilla

Chop candy bars. Combine with 1 stick butter in top of double boiler. Heat over hot water until melted, then set aside. Cream sugar with remaining butter. Add eggs and beat until light and fluffy. Combine flour and salt. Stir soda in buttermilk, add alternately with flour, beating smooth after each addition. Stir in nuts, vanilla, and melted candy-butter mixture. Pour into lightly greased tube pan, 9 x 12 inch pan or three 8 inch layer pans. Tube pan bake 275 degrees for 1 hour and 10 minutes. Layer pans bake 30-35 minutes at 350 degrees. 9 x 12 inch pan bake at 350 degrees for 45 minutes.

FROSTING:

2 1/2 c. sugar
1 c. milk
1 c. marshmallow cream
1 (6 oz.) pkg. semi-sweet chips
1 tbsp. butter

Combine sugar and milk in saucepan; cook to soft ball stage. Add chocolate chips, marshmallow cream, and butter. Stir until melted and thoroughly blended. Cool and spread on cake.