8 (1 1/2 oz.) chocolate covered malt caramel candy bars
1/2 c. butter
1 c. chopped nuts
1 c. shortening
2 c. sugar
4 eggs
2 1/2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 c. buttermilk
2 tbsp. vanilla extract
2 1/2 tbsp. cocoa

Combine candy bars and butter in a medium saucepan over low heat and stir until melted. Add nuts and stir until smooth and blended. Set aside to cool.

Cream shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add cooled candy mixture and mix well.

Combine flour, soda, salt, and cocoa. Add alternately to creamed mixture with buttermilk. Stir in vanilla extract and mix well. Pour batter into 3 greased and floured 9 inch layer pans. Bake at 350 degrees for 30 minutes or until done. Cool completely and frost with Mocha Butter Frosting. Yield: one 3 layer cake.

MOCHA BUTTER FROSTING:

3/4 c. cocoa
1 (1 lb.) pkg. powdered sugar
6 tbsp. melted butter
1/2 tsp. instant coffee powder
1 1/2 tsp. vanilla extract
About 5 tbsp. warm milk

Combine cocoa and powdered sugar; blend well. Add remaining ingredients with enough milk to make frosting of spreading consistency; beat until smooth.