1 1/2 c. plus 2 tbsp. butter (almost 3 sticks or so)
1 c. (4 oz.) finely chopped pecans
14 oz. MILKY WAY® bars, cut up (4 big bars)
2 1/2 c. all-purpose flour
3/4 tsp. baking soda
1/4 tsp. salt
1 1/2 c. sugar
4 lg. eggs
1 tsp. vanilla
1 1/4 c. buttermilk

Start with the cut-up candy bars and 1/2 cup of butter over low heat. Beat eggs into the creamed mixture, one by one, cream well after each egg. Mix all dry ingredients.

Heat oven to 325 degrees. Grease a 10-inch fluted or bundt pan liberally with the 2 tablespoons butter. Add chopped nuts, tilt and rotate pan to cover bottom and sides. Leave any loose nuts in bottom of pan. Heat candy bars and 1 stick (1/2 cup) butter, in a heavy saucepan over low heat, stirring often until melted and smooth. Remove from heat; cool slightly. While candy is melting, mix the dry ingredients.

In a large bowl, beat remaining butter (1 cup) and sugar with electric mixer until fluffy, then add eggs, one at a time, beating well after each egg. Scrape bowl while beating. Add vanilla and candy mixture. Add the flour mixture alternately with buttermilk, beating well after each addition. Beat until well blended.

Scrape into the prepared pan. Bake about 1 hour or until your toothpick for cake tester comes out clean. Cool in pan on rack 30 minutes. Invert on rack; remove cake from pan and cool completely.

This cakes does not call for an icing, but a drizzle of your favorite chocolate frosting won't hurt! Enjoy!! This cake can be baked one or two days before serving, keep covered to retain the moistness.