2 tbsp butter for greasing pan
1 1/2 cups butter, divided
1 cup finely chopped pecans
14-oz Milky Way Candy Bars, cut-up
2 1/2 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
1 1/2 cups granulated sugar
4 large eggs
1 tsp vanilla
1 1/4 cups buttermilk
Preheat oven to 325 degrees.
Grease - using the 2 tablespoons butter - a 10-inch Bundt pan; add the chopped pecans tilting and rotating to cover the bottom and sides of pan and set aside. Leave any loose nuts in the pan.
In a heavy saucepan over low heat, combine the candy bars and the 1/2 cup of butter. Stir while cooking until the candy is melted and smooth. Remove from heat; cool.
Mix the flour, baking soda, and salt together in a small bowl; set aside.
In a large mixing bowl, using an electric mixer, beat the 1 cup of butter and the sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in the vanilla and candy/butter mixture. Alternately add in the flour mixture and the buttermilk until well blended. Using a rubber spatula, scrape the batter into the prepared pan.
Bake cake at 325 degrees for approximately 1 hour until a wooden pick inserted in the center comes out clean.
Allow cake to cool in the pan on a wire rack for half an hour then invert onto the rack. Carefully remove the pan and allow cake to cool completely.
This cake is even better the second day as the title indicates. It also freezes well making it a great cake to have for unexpected needs.