8 Milky Way regular-size candy bars
1/2 lb butter
1 tsp baking soda
1 1/4 cups buttermilk
2 cups sugar
2 1/2 cups flour
1 cup chopped pecans
Preheat oven to 350 degrees. Grease and flour 2 9-inch round pans or one 9 x 13-inch pan; set aside.
In a saucepan, melt the candy bars with half the butter; set aside.
In a mixing bowl, cream the sugar and remaining butter together until creamy. Add the eggs and mix in. Add the flour and baking soda to the mixture alternately with the buttermilk. Stir in the candy and butter mixture along with the pecans.
Pour batter into the prepared pan or pans and bake at 350 degrees for 25 to 30 minutes for 2 round pans or 35-38 minutes for 1 oblong pan, or until a wooden toothpick inserted in the center comes out clean.
Cool the oblong cake in the pan before frosting with the following frosting. Or cook round layers in pans for about 4 to 5 minutes then remove to wire racks to finish cooling completely before filling and frosting with the following frosting.
2 1/2 cups sugar
1 cup evaporated milk
1 pkg (6-oz) semi-sweet chocolate chips
1 cup marshmallow cream
1 stick butter
In a medium saucepan, combine the sugar and evaporated milk. Cook over medium heat to the soft ball stage (mixture forms a soft ball when a drop is dripped into cold water). Add the chocolate chips, marshmallow cream, and butter, stirring until melted. Beat until of a spreadable consistency. Frost the cooled cake.