8 (1.75-oz) Milky Way bars
3 Sticks butter; divided
2 c Sugar
4 Eggs; well beaten
2 1/2 c Flour
1/4 ts Baking soda
1 1/4 c Buttermilk
1 ts Vanilla
1 c Pecans; chopped
Powdered sugar
-ICING-
2 1/2 c Sugar
1 c Evaporated milk
1 Stick butter
1 c Marshmallow creme
1 pk (6-oz) chocolate chips
1 c Chopped pecans
Melt Milky Way bars with 1 stick butter. Remove from fire and let cool.
Cream remaining 2 sticks butter with sugar. Add beaten eggs and cooled
chocolate mixture. Sift flour and baking soda together. Alternately add
flour and buttermilk to batter, blending well. Add vanilla and nuts.
Grease and dust with powdered sugar three 9-inch cake pans. Divide batter
among the pans and bake at 325 degrees for 30-45 minutes.
This cake is good without icing. But I did test the icing as well and it
is very good. The icing is more like a soft candy coating that, not
surprisingly, resembles a Milky Way bar.
Icing: Combine sugar and evaporated milk. Cook to soft ball stage. Remove
from heat and add butter, marshmallow creme and chocolate chips, stirring
until all have melted. Add pecans.
FROM ARKANSAS DEMOCRAT NEWSPAPER
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
12 Servings