ICING:
1 c. evaporated milk
2 c. sugar
1/2 c. butter
1 c. EACH: marshmallow cream, chocolate morsels, chopped pecans
<> CAKE:
In a saucepan over low heat, melt candy bars
with 1/2 c. butter, stirring until blended; let cool.
In a large bowl, combine remaining butter with sugar;
beat until creamy, light and fluffy.
Stir in eggs and candy mixture.
In a separate bowl, sift together flour and baking soda.
Alternately add dry ingredients and buttermilk to candy mixture.
Stir in vanilla and nuts.
Grease 3 (9") cake pans or 1 (10") tube pan,
and dust with conf. sugar.
Evenly pour batter into pans/pan; bake at 350F until
toothpick inserted in center comes out clean, 30-45 min.
Cool in pans/pan for 10 min. before inverting onto wire rack.
Cool completely.

ICING:
In a saucepan, combine milk and sugar;
cook to soft ball stage.
Remove from heat and add butter,
marshmallow cream and chocolate morsels.
Stir well until all ingredients have melted;
beat until proper spreading consistency.
Add nuts. Spread between cake layers,
on sides and top or spread on sides and top of tube cake.
Makes 16 servings.