Melt Milky Way bars and 1 stick of oleo (or butter) in a saucepan over low heat or in the microwave. Stir until smooth. Set aside to cool slightly.

Preheat oven to 325°F (160°C). Grease and flour a tube pan.

In a large mixing bowl, cream together the sugar and 1 stick of oleo (or butter) until light and fluffy.

Beat in the eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour and soda.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.

Stir in the melted Milky Way bar and oleo mixture until evenly distributed.

Fold in the chopped nuts.

Pour the batter into the prepared tube pan and spread evenly.

Bake for 1 hour and 10 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Slice and serve.