Milky Way Cake

Milky Way  Cake

Makes 1 - 9 or 10 inch tube pan

8 (2.1 ounce) bars Milky Way 
1 cup butter
2 cups white sugar
4 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/4 cups buttermilk
1 cup chopped pecans
2 1/2 cups white sugar
1 cup evaporated milk
1 cup semisweet chocolate chips
1/2 cup butter
1 cup marshmallow cream

Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch
tube pan. In a saucepan over medium low heat melt the Milky Way  candy bars and
1/2 cup of the butter or margarine, set aside. Cream 2 cups of the white sugar
and 1/2 cup of the butter or margarine together until light and fluffy. Beat in
eggs one at time, mixing well after each one. Combine the flour and the baking
soda. Add alternately with the buttermilk to the egg mixture. Stir in the melted
candy mixture and the pecans. Pour batter into the prepared pan. Bake at 325
degrees F (165 degrees C) for 1 hour and 10 minutes. Allow cake to cool then
frost with Marshmallow Chocolate Icing. To Make Chocolate Marshmallow Icing: In
a saucepan over medium heat cook the 2-1/2 cups white sugar and the evaporated
milk to the soft ball stage 238 degrees F (114 degrees C). Stir in semi-sweet
chocolate chips, 1/2 cup butter or margarine and the marshmallow cream. Stir
until all are melted. Remove from heat and beat until cooled. Spoon over top of
cooled cake.


Source:

rec.food.cooking, rec.food.recipes