This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
13 fun size Milky Way bars
2 sticks Parkay margarine
2 cups white sugar
1/2 tsp. Arm & Hammer baking soda
2 tsp. vanilla
1 1/4 cups buttermilk
2 1/2 cups flour
In a medium saucepan over low heat, melt Milky Ways and 1 stick of Parkay margarine. Stir until smooth. Remove from heat and set aside while making batter.
For batter, use larger mixing bowl. Cream 1 stick Parkay margarine and 2 cups white sugar until light and fluffy. Add 4 eggs and beat. Add 1 1/4 cups buttermilk, 2 tsp. vanilla, 1/2 tsp. baking soda. Add 2 1/2 cups flour gradually. Add the melted candy mix and beat until smooth.
Pour into 10" angel food cake pan. Bake at 350 degrees for 1 hour and 20 minutes. Test with a toothpick for doneness. Cool slightly and remove from pan.
1 cup Carnation evaporated milk
1 cup white sugar
3 egg yolks
1 stick Parkay margarine
1 tsp. vanilla
7 oz. Baker's coconut
1 cup of chopped pecans
Combine Carnation milk, sugar, egg yolks, margarine, vanilla in a medium saucepan over medium heat. Cook for about 12 minutes. Stir constantly. It should be cooked until it's thick. Remove from stove and add coconut and chopped pecans. Stir until thick enough to spread with a knife. Frost the cake.