Milky Way Cake

(Courtesy of Paula Deen)

Ingredients:
Confectioners' sugar, for dusting apns
8 (1 3/4 oz. each) Milky Way bars
1 1/2 c. (3 sticks) butter
2 c. granulated sugar
4 eggs, well-beaten
2 1/2 c. all-purpose flour
1/4 tsp. baking soda
1 1/4 c. buttermilk
1 c. chopped pecans
1 tsp. vanilla extract
ICING:
2 1/2 c. granulated sugar
1 c. evaporated milk
1 c. marshmallow cream
1/2 c. (1 stick) butter
6 oz. chocolate chips
1 c. chopped pecans

Directions:
Preheat oven to 325 degrees.  Grease 3 (9 inch) cake pans and dust them with confectioners' sugar. 

To make the cake, melt the Milky Way bars with 1 stick of butter.  Remove from the heat and let cool.  Cream the remaining 2 sticks of butter with the granulated sugar.  Add the beaten eggs and the cooled chocolate mixture.

Sift the flour and the baking soda together.  Alternately add the flour and buttermilk to the batter, blending well.  Add the nuts and vanilla.  

Divide the batter among the prepared pans and bake for 30-40 minutes, or until the cake is firm to the touch.  Cool for 5 minutes, remove from the pans, and place on cooling racks.  

While the cake cools, prepare the icing.  Combine the sugar and evaporated milk in a heavy saucepan.  Cook to the soft-ball stage (234 degrees on a candy thermometer).  Remove the pan from the heat and add the marshmallow cream, butter and chocolate chips; stirring until melted.  Add the pecans.  When the cake has cooled completely, frost each layer, sides and top of the cake.

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