Caramel Nougat Cake II Best Dishes

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Wednesday, October 26, 2011

Caramel Nougat Cake II

"Layer cake make with candy bars, frosted and drizzled with melted caramel. M-m-mmmm!"

Ingredients :

2 cups cake flour
1 teaspoon baking powder
1/8 teaspoon salt
three/4 cup shortening
1 half of cups white sugar
1 1/2 teaspoons vanilla extract
1 cup milk
5 egg whites
four (2.15 ounce) milk chocolate protected caramel and nougat bars

Instructions :

Prep :	Cook : 20M	Ready in :

Preheat oven to 375 tiers F (a hundred ninety levels C). Grease and flour 8 inch spherical cake pans.
Sift cake flour and integrate with baking powder, and salt. Set aggregate aside.
With and electric powered mixer, beat shortening, sugar, and vanilla until fluffy. Add flour aggregate and milk alternately to the shortening combination.
Beat egg whites till stiff peaks shape. Fold egg whites into flour aggregate then fold in chopped sweet bars. Pour batter into prepared pans.
Bake at 375 tiers F (190 levels C) for 20 minutes. Let cakes cool in pans for 10 minutes then take away from pans. Drizzle with melted caramel if preferred.

Notes :

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