8 Milky Way candy bars (2.15 ounces each)
1 cup butter or margarine
2 cups sugar
4 large eggs, separated
1 1/4 cup buttermilk
1/2 teaspoon baking soda
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup pecans, chopped
6 squares (6 ounces) semisweet chocolate


Preheat oven to 325 degrees.

Grease and flour a 10-inch tube pan. Melt candy bars and butter, stirring frequently, in a large, heavy Dutch oven over low heat. Remove from heat and stir in sugar. Combine egg yolks, buttermilk, and baking soda in a 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 a clean mixer bowl, beat egg whites until stiff but not dry. Fold into batter. Pour into a prepared pan. Bake 1 1/4 hours or until set and cake pulls away from the sides of the pan. Cool on a wire rack for 15 minutes. Unmold and cool completely. Melt chocolate in the top of a double boiler over simmering water. Spread over cooled cake. 

A recipe from a Walt Disney World restaurant sent in by Catherine Langford, Shreveport, who adds, “The glaze I use: melt together 1/2 cup chocolate chips, 2 tablespoons Karo syrup, 1 tablespoon margarine or butter in a boiler. Stir until smooth. Drizzle on the cake.”

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