1 c. shortening
2 1/2 c. flour
1 tsp. salt
1 tsp. vanilla
4 eggs
1 1/2 c. buttermilk
1/2 tsp. baking soda
1 c. pecans
6 (1 oz.) MILKY WAY® candy bars
1/2 c. butter
2 c. sugar

Combine candy bars and butter in heavy saucepan; cook over low heat until melted, stirring constantly. Combine sugar and shortening; beat until creamy. Add eggs and continue beating until light and fluffy. Combine flour and salt; combine buttermilk and soda. Add dry ingredients to creamed mixture alternately with buttermilk mixture, beating well after each addition. Stir in vanilla and candy bar mixture. Pour into 3 greased and floured 9-inch cake pans.

Bake at 350°F for 25 to 30 minutes or until tested done.

Chocolate Marshmallow Frosting:

2 c. sugar
1/2 c. butter
1 c. marshmallow cream
1 (13 oz.) c. evaporated milk
1 (6 oz.) pkg. semi-sweet chocolate pieces

Combine sugar, milk and butter in heavy saucepan; cook over medium heat until a drop forms a soft ball. Remove from heat; add chocolate pieces and marshmallow cream. Stir until melted. Ice cool cake. Note: Can use butter for butter.