Heavenly Candy Bar Cake

Another classic from Sothern Living!

9 fun-size or 21 mini chocolate-coated caramel-and-creamy nougat bars
1 1/2 cups butter, softened and divided
2 cups sugar
3 large eggs
2 1/2 cups all purpose flour
1 tsp. salt
1 1/2 cups buttermilk
1/2 tsp. baking soda
1 tsp. vanilla extract
Chocolate Marshmallow Frosting
Garnish: chopped frozen fun-size or mini chocolate-coated caramel-and-creamy nougat bars

*Directions*

1. Preheat oven to 350F. Melt candy bars and 1/2 cup butter in a heavy saucepan over low heat, stirring constantly, until smooth.

2. Beat sugar and remaining 1 cup butter at medium speed with an electric mixer 3 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition.

3. Combine flour and salt. Whisk together buttermilk and baking soda. Gradually add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in melted candy bar mixture and vanilla. Spoon batter into 3 greased and floured 9-inch round cake pans.

4. Bake at 350F for 25-30 minutes or until a wooden pick comes out clean. Let cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely.

5. Spread half of the chocolate-marshmallow frosting between cake layers. Spread remaining frosting evenly over top and sides of cake. Garnish, if desired.

Chocolate-Marshmallow Frosting

3 cups miniature marshmallows
3/4 cup butter, cut up
3/4 cup evaporated milk
6 ox. unsweetened chocolate, chopped
6 cups powdered sugar
4-6 Tbsp. milk
1 Tbsp. vanilla extract

*Directions*

1. Melt first four ingredients in a 2-qt. saucepan over medium-low heat, stirring constantly, until mixture is melted and smooth.

2. Transfer chocolate mixture to a large bowl. Place bowl into a larger bowl filled with ice and water. Gradually add powdered sugar alternately with 4 Tbsp. milk, beating at low speed with an electric mixer until blended after each addition.  Increase speed to medium-high, and beat 5 minutes or until frosting is cool, thick, and spreadable, adding up to 2 Tbsp. additional milk, if necessary, for desired consistency. Stir in vanilla. Use immediately.