Ingredients
- 4 (2.1 ounce) bars milk chocolate covered caramel and nougat candy
- 1 cup unsalted butter
- 2 cups white sugar
- 4 eggs
- 1 cup buttermilk
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
Method
- 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 10 inch bundt pan.
- 2
Melt candy bars and 1/2 cup of the butter or margarine in the top half of a double boiler.
- 3
Let cool.
- 4
Cream remaining 1/2 cup butter or margarine with the sugar.
- 5
Add eggs one at a time mixing well after each one.
- 6
Add buttermilk alternately with flour and soda to egg mixture.
- 7
Add vanilla and melted candy mixture and mix until smooth.
- 8
Fold in chopped pecans and pour into the prepared pan.
- 9
Bake at 350 degrees (175 degrees C) for one hour.
- 10
Cool for 15 minutes in the pan then turn out onto wire rack to cool.· 15m