8 (1 3/4 oz.) MILKY WAY®
3 sticks butter
2 c. sugar
4 eggs, well beaten
2 1/2 c. flour
1/4 tsp. baking soda
1 1/4 c. buttermilk
1 tsp. vanilla
1 c. pecans, chopped
Powdered sugar

Melt MILKY WAY® with 1 stick butter. Remove from fire and let cool. Cream remaining 2 sticks butter with sugar. Add beaten eggs and cooled chocolate mixture. Sift flour and baking soda together. Alternately add flour and buttermilk to the batter, blending well. Add vanilla and nuts. Grease and dust with powdered sugar three 9-inch cake pans. Bake at 325 degrees for 30 to 45 minutes.

ICING:

2 1/2 c. sugar
1 c. evaporated milk
1 stick butter
1 c. marshmallow cream
1 (6 oz.) pkg. chocolate chips
1 c. pecans, chopped

Combine sugar and evaporated milk. Cook to a soft ball stage. Remove from heat and add butter, marshmallow cream and chocolate chips, stirring until all have melted. Add pecans.