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I remember this recipe from the 1960s. It may have been around before then, but I would have been a little young to remember that--yeah, right! For your next special occasion go back to the time when we didn't drive ourselves crazy counting calories, worrying about cholesterol, etc. and just enjoy a nostalgic slice of a really good Hurricane Milky Way Cake! Just don't indulge too often, okay? I don't want to be responsible for leading down the wrong path with your diet!
HURRICANE MILKY WAY CAKE
8 Milky Way candy bars (not the large size)
3 sticks butter or margarine
4 1/2 cups sugar
4 eggs, beaten
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1 1/4 cup buttermilk
1 cup chopped pecans
1 small can evaporated milk
1 6-oz pkg chocolate chips
1 cup marshmallow creme
In a saucepan combine the candy bars and 1 stick of the butter or margarine. Cook over low heat, stirring constantly, until melted. Set aside.
Cream two cups sugar and 1 stick of the butter or margarine in a bowl; beat in the eggs, one at a time. Sift the flour and the baking soda together; add to the sugar mixture alternately with the buttermilk. Stir in the candy mixture. Add the pecans and mix in well. Pour into a greased and floured oblong baking pan. Bake at 325 degrees for 1 hour and 10 minutes.
Combine the remaining butter, sugar, and the evaporated milk in a saucepan and cook to the soft-ball stage, stirring frequently. Remove from the heat and add the chocolate chips and marshmallow creme. Cool slightly. Beat until thick and spread over the cake.
Enjoy!!
