4 (2.10 oz.) MILKY WAY® bars
1/2 c. butter
2 c. sugar
1 c. shortening
4 eggs
2 1/2 c. all-purpose flour
1 tsp. salt
1 1/2 c. buttermilk
1/2 tsp. baking soda
1 tsp. vanilla

Combine candy bars and butter in a heavy saucepan; place over low heat until melted, stirring constantly.

Combine sugar and shortening, beat until creamy. Add eggs and continue beating until light and fluffy. Combine flour and salt. Combine buttermilk and soda. Add dry ingredients to creamed mixture alternately with buttermilk mixture, beating well after each addition. Stir in vanilla and candy bar mixture.

Pour batter into 3 greased floured 9 inch cake pans. Bake 350 degrees for 30 minutes or until done. When layers are completely cooled, frost with:

CHOCOLATE MARSHMALLOW FROSTING:

2 c. sugar
1 (13 oz.) can evaporated milk
1/2 c. butter
1 (6 oz.) pkg. semi-sweet chocolate pieces
1 c. marshmallow cream

Combine sugar, milk, and butter in a heavy saucepan; cook over medium heat until a small amount dropped in cold water forms a soft ball. Remove from heat and add chocolate pieces and marshmallow cream. Stir until melted. Spread on cool cake layers while frosting is hot.