Caramel Nougat Cake IV The Best Recipes

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Wednesday, September 12, 2018

Caramel Nougat Cake IV

"Rich and gooey, a touch slice is all you will want."

Ingredients :

eight (2.1 ounce) bars milk chocolate covered caramel and nougat sweet
1 cup butter or margarine, divided
2 cups white sugar
4 eggs
2 half of cups all-cause flour
1 teaspoon baking soda
1 1/four cups buttermilk
1 cup chopped pecans
2 half cups white sugar
1 cup evaporated milk
1 cup semisweet chocolate chips
half cup butter
1 cup marshmallow creme

Instructions :

Prep :	Cook : 14M	Ready in :

Preheat oven to 325 ranges F (a hundred sixty five tiers C). Grease and flour one 10 inch tube pan.
In a saucepan over medium low heat soften the milk chocolate blanketed caramel and nougat candy bars and half cup of the butter or margarine, set aside.
Cream 2 cups of the white sugar and 1/2 cup of the butter or margarine collectively till light and fluffy. Beat in eggs one at time, mixing properly after every one.
Combine the flour and the baking soda. Add alternately with the buttermilk to the egg aggregate. Stir within the melted candy mixture and the pecans. Pour batter into the organized pan.
Bake at 325 degrees F (one hundred sixty five ranges C) for 1 hour and 10 mins. Allow cake to cool then frost with Marshmallow Chocolate Icing.
To Make Chocolate Marshmallow Icing: In a saucepan over medium warmth cook the two-half cups white sugar and the evaporated milk to the tender ball level 238 levels F (114 ranges C). Stir in semi-sweet chocolate chips, half cup butter or margarine and the marshmallow cream. Stir until all are melted. Remove from heat and beat till cooled. Spoon over top of cooled cake.

Notes :

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