I've made this recipe before, and it's a good one. I'm still amused that somehow, someone thought it would be a nifty idea to melt some Milky Way candy bars and use them as the ingredient in a pound cake. I guess it was someone who simply didn't want to make their own batch of chocolate caramel. This time, I added some toasted pecan and coconut mixture left over from one of the Junior's cakes that I've made recently. The glaze is from Elinor Klivan's Fearless Baking.
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