8 MILKY WAY® bars
1/2 c. butter, melted
2 c. sugar
4 eggs
1/2 c. butter, softened
1 tsp. vanilla
1 1/4 c. buttermilk
3 c. flour
1/2 tsp. baking soda
1 c. pecans, chopped

Combine candy bars and 1/2 cup melted butter in a 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. Combine buttermilk and soda, add to creamed mixture alternately with flour, beating well after each addition. Stir in candy bar mixture and pecans. Pour batter into a greased and floured 10-inch tube pan (angel food cake pan). Bake at 325 degrees for 1 hour and 20 minutes, or until done. Let cool in pan 1 hour, remove from pan and complete cooling on wire rack. Frost with milk chocolate frosting.

MILK CHOCOLATE FROSTING:

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

Combine sugar, evaporated 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; add chocolate pieces and marshmallow creme, stirring until melted. If necessary, add a small amount of milk to make spreading consistency. Makes frosting for one 10-inch pan.