Caramel Nougat Cake III So Tasty

Saturday, January 28, 2012

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Caramel Nougat Cake III

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

Ingredients :

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

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 stages F (one hundred seventy five degrees C). Lightly grease and flour one 10 inch bundt pan.
Melt sweet bars and half cup of the butter or margarine in the top half of a double boiler. Let cool.
Cream closing half cup butter or margarine with the sugar. Add eggs one after the other blending well after every one. Add buttermilk alternately with flour and soda to egg aggregate. Add vanilla and melted candy combination and mix till easy. Fold in chopped pecans and pour into the prepared pan.
Bake at 350 tiers (a hundred seventy five levels C) for one hour. Cool for 15 mins within the pan then flip out onto wire rack to chill.

Notes :

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