6 regular size or 13 fun size (miniature) MILKY WAY® candy bars
2 sticks (1 c.) butter
2 c. sugar
4 eggs
2 1/2 c. flour, sifted
1/2 tsp. baking soda
1 1/4 c. buttermilk
1 tsp. vanilla
1 c. chopped pecans, chopped

Melt candy bars and 1 stick (1/2 cup) butter in saucepan over low heat. Beat remaining 1 stick (1/2 cup) butter and sugar in bowl until fluffy. Add eggs one at a time; beat well after each egg. Mix flour and baking soda; add alternately with buttermilk; stir until smooth. Add melted candy mixture, mixing well. Stir in vanilla and nuts. Pour batter into greased and floured bundt or 10 inch tube pan. Bake at 350 degrees for 1 hour and 20 minutes or until top springs back when touched lightly.

NOTE: Some people mix together the baking soda and buttermilk and add that alternately with the flour.

MILK CHOCOLATE FROSTING:

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

Cook sugar and milk to soft ball stage. Add remaining ingredients. Stir until chips are melted.

MILKY WAY® ICING:

3 regular size MILKY WAY® candy bars
1 stick 1/2 c.) butter
1/2 box powdered sugar
2 tbsp. milk

Melt candy bars and butter. Add milk and powdered sugar and beat until smooth.