Chocolate Caramel Nut Cake II Popular Recipes

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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 :

• 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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