Milky Way Cake

This cake definitely is not for the health food nut but it is so good served with ice cream or whipped topping. I was tempted to eat the delicious frosting out of the mixing bowl instead of pouring it over the cake. The frosting does not set to a completely solid state so the slice of cake will not be perfect but it is the taste that counts, right? I love the crunch of the pecan but I left them off half of my cake for Jessica.

Ingredients: 11 whole Milky Way Bars (regular Size)
3 sticks Margarine
2-½ cups All-purpose Flour
½ teaspoons Salt
½ teaspoons Baking Soda
½ cups Buttermilk
3 teaspoons Vanilla Extract
2 cups Sugar
4 whole Eggs
2 cups Powdered Sugar
1 dash Salt
½ cups Milk
1 cup Chopped Pecans

Directions:
1. Preheat oven to 300 degrees F.
2. In a double boiler or in a saucepan over very low heat, melt 8 Milky Way bars together with 1 stick margarine, stirring to combine. Once melted, remove from heat and set aside.
3. Sift flour and salt together and set aside.
4. Mix baking soda with buttermilk, then add 2 teaspoons vanilla and set aside.
5. Cream 1 stick of margarine with the 2 cups of granulated sugar. Add eggs one at a time. Add flour mixture and buttermilk alternately to the creamed mixture, mixing after each addition. Add melted candy bar mixture and mix to combine.
6. Pour into a greased jelly roll pan or 9 x 13 baking pan and bake for 1 hour or until cake is done in the center. Remove from oven and allow to cool.
7. To make the icing, melt the remaining 3 Milky Way bars with remaining 1 stick margarine (in a double boiler or in a saucepan over very low heat). Add powdered sugar, dash of salt, milk, 1 teaspoon vanilla, and chopped pecans and stir over low heat. Add more milk if needed.
8. Pour over the cooled cake and allow to set. Cake will be very sticky. Don’t expect neat, perfect slices.