8 MILKY WAY® candy bars (1 7/8 oz. size)
1/2 c. melted butter
2 c. sugar
1/2 c. butter, softened
4 eggs
1 tsp. vanilla extract
1 1/4 c. buttermilk
1/2 tsp. baking soda
3 c. all purpose flour
1 c. chopped pecans (not too fine)

Combine candy bars and 1/2 cup melted butter in saucepan. Place over low heat until candy bars are melted, stirring constantly. Cool. Cream sugar and 1/2 cup softened butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Combine buttermilk and soda. Add to creamed mixture, alternately with flour, beating well after each addition. Stir in candy bars mixture with pecans.

Pour into greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour 20 minutes or until done. Let cool in pan 1 hour. Remove from pan and complete cooling on wire rack.

MILK CHOCOLATE FROSTING:

2 1/2 c. sugar
1 c. evaporated milk, undiluted
1/2 c. melted butter
1 (6 oz.) pkg. semi sweet chocolate pieces
1 c. cream

Combine sugar, milk, and butter in heavy saucepan. Cook over medium heat until small amount dropped in cold water forms a soft ball. Remove from heat. Add chocolate pieces and marshmallow cream, stirring until melted. If necessary, add small amount of milk to make spreading consistency.