Ingredients

Cake

　　Eight 1 3/4-ounce Milky Way bars

　　1 1/2 cups (3 sticks) butter

　　2 cups granulated sugar

　　4 eggs, well beaten

　　2 1/2 cups all-purpose flour

　　1/4 teaspoon baking soda

　　1 1/4 cups buttermilk

　　1 cup chopped pecans

　　1 teaspoon vanilla extract

Icing

　　1 cup evaporated milk

　　1 cup marshmallow cream

　　1/2 cup (1 stick) butter

　　6-ounces chocolate chips

　　1 cup chopped pecans

　　Preheat the oven to 325 degrees. Grease three 9-inch cake pans and dust them with confectioners’ sugar. To make the cake, melt the Milky Way bars with 1 stick of butter. Remove from the heat and let cool. Cream the remaining 2 sticks of butter with the granulated sugar. Add the beaten eggs and the cooled chocolate mixture. Sift the flour and the baking soda together. Alternately add the flour and buttermilk to the batter, blending well. Add the nuts and vanilla. Divide the batter among the prepared pans and bake for 30 to 40 minutes, or until the cake is firm to the touch. Cool for 5 minutes, remove from the pans, and place on cooling racks. While the cake cools, prepare the icing: Combine the sugar and milk in a heavy saucepan. Cook to the soft-ball stage (234 degrees on a candy thermometer). Remove the pan from the heat and add the marshmallow cream, butter, and chocolate chips, stirring until melted. Add the pecans. When the cake has cooled completely, frost each layer, sides, and the top of the Milky Way Cake.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.