Milky Way Cake with Chocolate Marshmallow Icing
rec.food.recipes/Mary (2001)
Makes 1 (9 or 10 inch) tube pan

8 (2.1 ounce) bars Milky Way
1 cup butter
2 cups white sugar
4 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/4 cups buttermilk
1 cup chopped pecans

Chocolate Marshmallow Icing:
2 1/2 cups white sugar
1 cup evaporated milk
1 cup semisweet chocolate chips
1/2 cup butter
1 cup marshmallow cream

Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan. In a saucepan over medium low heat melt the Milky Way candy bars and 1/2 cup of the butter or margarine, set aside. Cream 2 cups of the white sugar and 1/2 cup of the butter or margarine together until light and fluffy. Beat in eggs one at time, mixing well after each one. Combine the flour and the baking soda. Add alternately with the buttermilk to the egg mixture. Stir in the melted candy mixture and the pecans. Pour batter into the prepared pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Allow cake to cool then frost with Chocolate Marshmallow Icing.

To Make Chocolate Marshmallow Icing:
In a saucepan over medium heat cook the 2-1/2 cups white sugar and the evaporated milk to the soft ball stage 238 degrees F (114 degrees C). Stir in semi-sweet chocolate chips, 1/2 cup butter or margarine and the marshmallow cream. Stir until all are melted. Remove from heat and beat until cooled. Spoon over top of cooled cake.