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Chocolate Caramel Nut Cake II |
"This cake is excellent with a big scoop of vanilla ice cream on top!"
Ingredients :
- 4 eggs
- 3/4 teaspoon baking soda
- 16 fun size bars chocolate-coated caramel-peanut nougat candy
- 1/4 teaspoon salt
- 1 cup unsalted butter
- 1/4 cup water
- 2 cups white sugar
- 2 tablespoons peanut butter
- 3 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 1/4 cups buttermilk
Instructions :
Prep : | Cook : 24M | Ready in : |
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- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9 inch square cake pans.
- In the top of a double boiler, combine the cut up candy bars, water, and peanut butter. Heat and a stir until well melted and blended. Set mixture aside to cool.
- Mix together the flour, baking soda, and salt. Set aside.
- Separate the egg whites from the yolks. Beat the egg whites until stiff peaks are formed. Set aside.
- In a large bowl, cream butter or margarine thoroughly. Gradually add the sugar and beat in the 4 unbeaten egg yolks, vanilla, and cooled candy bar mixture. Mix until smooth and add 1/4 cup of the buttermilk. Stir in the flour mixture alternately with the remaining 1 cup of buttermilk, mix only until just blended. Gently fold in the stiffly beaten egg whites. Pour batter into prepared pans.
- Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cakes cool in pans for 5 minutes then turn out onto a cake rack to finish cooling. Serve with ice cream or whipped cream, if desired.
Notes :
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