Chocolate Caramel Nut Cake II You Have To Try

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Wednesday, January 11, 2023

Chocolate Caramel Nut Cake II

"This cake is wonderful with a large scoop of vanilla ice cream on pinnacle!"

Ingredients :

four eggs
three/4 teaspoon baking soda
16 amusing size bars chocolate-coated caramel-peanut nougat candy
1/four teaspoon salt
1 cup unsalted butter
1/four cup water
2 cups white sugar
2 tablespoons peanut butter
3 teaspoons vanilla extract
2 cups all-reason flour
1 1/four cups buttermilk

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 tiers F (a hundred seventy five tiers C). Lightly grease and flour two nine inch rectangular 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 aggregate aside to cool.
Mix together the flour, baking soda, and salt. Set apart.
Separate the egg whites from the yolks. Beat the egg whites until stiff peaks are fashioned. Set apart.
In a big bowl, cream butter or margarine thoroughly. Gradually add the sugar and beat inside the 4 unbeaten egg yolks, vanilla, and cooled candy bar aggregate. Mix till smooth and add 1/4 cup of the buttermilk. Stir in the flour mixture alternately with the closing 1 cup of buttermilk, blend best till just blended. Gently fold within the stiffly crushed egg whites. Pour batter into organized pans.
Bake at 350 tiers F (one hundred seventy five degrees C) for 45 mins. Let cakes cool in pans for 5 mins then flip out onto a cake rack to complete cooling. Serve with ice cream or whipped cream, if preferred.

Notes :

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