Desserts

Go Back in Time, Forget about Calories and Diets, and Enjoy this Hurricane Milky Way Cake!

I remember this recipe from the 1960s.ч  It may have been around before then, but I would have been a little young to remember that--yeah, right!ч  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!ч  Just don"t indulge too often, okay?ч  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!!

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