This recipe comes from Casey Van Camp's Grandma Boothby via Deb Mifflin.
Submitted by Marcia Van Camp
Ingredients for cake:
8 2.15 ounce MILKY WAY candy bars
1 cup butter
2 cups sugar
4 large eggs, separated
1 1/4 cups buttermilk
1/2 teaspoon baking soda
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup pecans, chopped
Directions for cake:
Preheat oven to 325°F. Grease and flour a 10-inch tube or bundt pan.
Melt candy bars and butter, stirring frequently, in large, heavy Dutch oven over low heat (I used a double boiler)
Remove from heat and stir in sugar.
Combine egg yolks, buttermilk and baking soda in small bowl until blended.
Combine flour and salt in another bowl. Add to candy mixture alternately with buttermilk mixture, beginning and ending with dry ingredients. Stir in pecans.
In clean mixer bowl, beat egg whites until stiff but not dry. Fold into batter. Pour into prepared pan.
Bake 1 1/4 hours or until set and cake pulls away from sides of pan. Cool on wire rack 15 minutes. Unmold and cool completely.
Makes 16 servings.
Ingredients for frosting:
4 tb Butter
2 Milky Way bars; 2.15 ozs.each
1 tb Vanilla extract
1 c Powdered sugar; sifted
6 ounces semisweet chocolate
Directions for frosting:
Melt butter, candy, and chocolate together in a heavy saucepan.
Stir constantly over low heat until mixture is fully melted and smooth.
Beat in vanilla and sugar.
Spread on warm cake while frosting is warm and pliable.
Do top and sides.
Best to keep in refrigerator and not in warm area so frosting will set.
(if the frosting is too thick, you can add a little milk or butter to thin it out)
I first tried making this cake for Casey on his 30th birthday because I was interested in him. I completely messed up the cake and it wouldn't come out of the pan. I finally tried it again, and made sure I really greased up the pan and also let the cake cook afterward before flipping over the bundt pan which helped a lot. Also, I sprinkled a little powdered sugar on the top when it was done.