Caramel Nougat Cake III You Have To Try

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Saturday, October 15, 2016

Caramel Nougat Cake III

"The nougat texture makes this cake best as a heavy, wet foundation for scoops of ice cream!"

Ingredients :

4 (2.1 ounce) bars milk chocolate blanketed caramel and nougat candy
1 cup unsalted butter
2 cups white sugar
four eggs
1 cup buttermilk
2 half cups all-reason flour
1/4 teaspoon baking soda
2 teaspoons vanilla extract
1 cup chopped pecans

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 ranges F (a hundred seventy five stages C). Lightly grease and flour one 10 inch bundt pan.
Melt candy bars and 1/2 cup of the butter or margarine in the pinnacle half of of a double boiler. Let cool.
Cream remaining 1/2 cup butter or margarine with the sugar. Add eggs one by one blending well after every one. Add buttermilk alternately with flour and soda to egg combination. Add vanilla and melted candy combination and mix till clean. Fold in chopped pecans and pour into the prepared pan.
Bake at 350 stages (175 ranges C) for one hour. Cool for 15 minutes in the pan then flip out onto twine rack to cool.

Notes :

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