Ingredients

Four 2 1/2 ounce chocolate with caramel candy bars
1/2 pound butter
2 C. sugar
4 eggs; large
1 C. buttermilk
2 1/2 C. flour; unbleached, sifted
1/4 tsp. baking soda
2 tsp. vanilla extract
1 C. pecans; coarsely chopped

Cooking Instructions

Melt candy bars and 8 Tbls. butter in double boiler. Let cool. Preheat the oven to 350 degrees. Cream remaining butter with sugar. Add eggs, one at a time. Add buttermilk alternately with flour and soda. Add vanilla and candy mixture and mix until smooth. Fold in pecans. Pour into a greased and floured bundt pan. Bake for 1 hour or until cake tester comes out clean. Cool for 15 minutes in the pan and then turn out on rack to finish cooling. Serve this cake with scoops of ice cream on top of each slice for a taste delight.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)