1-1/2 cup plus 2 Tbl. butter or margarine 1 cup (4 oz.) finely chopped pecans 14 oz. Milky Way candy bars (about 6 1/2 individual size - not mini),cut into pieces size) 4 large eggs 1 tea. vanilla 1-1/4 cup buttermilk 2-1/2 cup all purpose flour 3/4 tea. baking soda 1-1/4 tea. salt 1-1/2 cup granulated sugar
* Preheat oven to 325°. Grease a 10 inch fluted tube pan with the 2 T. of butter. Add chopped nuts. Tilt or rotate pan to cover bottom and sides. Leave any loose nuts in the bottom of the pan. * Heat candy bars and 1/2 c. butter in a heavy sauce pan, over medium heat, stirring often until melted and smooth. Remove from heat and cool slightly. * Mix flour, baking soda and salt; set aside. * In a large bowl, beat the remaining 1 c. of butter; add sugar until light and fluffy. Add eggs one at a time beating well after each addition. Beat in the vanilla and candy mixture. Add flour mixture alternately with buttermilk, beating well after each addition, until well blended. * Pour into prepared pan and bake 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan on a rack for 30 minutes. Invert on rack, remove pan and cool completely. Frost if desired.
FROSTING 3 Milky Way, individual size bars 2 cup powdered sugar 1/2 cup butter 1/2 Tbl. milk
* In a sauce pan, over very low heat, melt the candy bars and butter. * Gradually beat in powdered sugar. * Thin to desired consistency with milk.
