| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cake | 12 | Servings | |
INGREDIENTS
| 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 | ||
| 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 |
INSTRUCTIONS
ICING 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, http://www.erols.com/hosey.
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