CAKE:

6 (2.15 oz.) MILKY WAY® bars
3 sticks butter
2 c. sugar
4 eggs, well beaten
2 1/2 c. flour
1/4 tsp. baking soda
1 1/2 c. buttermilk
1 tsp. vanilla
1 c. chopped pecans

ICING:

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

FOR CAKE: Melt candy bars with 1 stick butter in saucepan; cool. Cream 2 sticks butter with sugar, eggs and candy bar mixture. Sift flour and baking soda; alternate flour with buttermilk in batter. Add vanilla and pecans. Pour into 3 greased and floured 9-inch cake pans. Bake at 325 degrees for 40 to 45 minutes. Remove from pans and cool.

FOR ICING: In saucepan, combine sugar and milk; cook to soft boil stage on a candy thermometer. Let cool slightly, then add butter, marshmallow creme and chocolate chips and stir to melt. Add pecans. Icing will thicken as it cools. Makes enough icing to fill between layers, and frost sides and top of cake.

NOTE: If baking in a bundt or angel food cake pan, bake at 350 degrees 1 hour and 20 minutes or until pick inserted in center comes clean. Cool in pan on rack 30 minutes and invert on plate.