8 (1-11/16 oz.) candy bars
1-1/2 c. sugar
4 eggs, separated
1-1/4 c. buttermilk
3 c. all-purpose flour
1/2 c. melted butter
1/2 c. soft butter
1 tsp. vanilla
1/2 tsp. baking soda
1 c. chopped pecans

Combine candy and 1/2 cup melted butter in saucepan, place over low heat until candy is melted, stir constantly. Cool. Cream soft butter and sugar until fluffy. Add egg yolks beating well, add vanilla, buttermilk, and soda to creamed mixture, alternately with flour beating well. Stir in candy mixture and pecans. Fold in stiffly beaten egg whites. Pour batter into greased 10-inch tube pan. Bake at 350 degrees for 1 hour. Frost with milk chocolate frosting.

MILK CHOCOLATE FROSTING:

2 tbsp. cocoa
2 tbsp. hot water
1 tbsp. melted butter
1 c. confectioner's sugar

Mix. Pour over top of cake.