Caramel Nougat Cake The Best Recipes

Friday, November 14, 2014

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Caramel Nougat Cake

"Very wealthy, wet cake. Eat sparingly. This recipe came from my cousin Marty."

Ingredients :

7 (2.1 ounce) bars milk chocolate blanketed caramel and nougat candy
half cup butter
2 cups white sugar
1/2 cup butter, softened
3 eggs
2 teaspoons vanilla extract
1 cup buttermilk
2 half of cups all-motive flour
1 teaspoon baking soda
3 (2.1 ounce) bars milk chocolate covered caramel and nougat sweet
6 tablespoons butter
1/2 cup chopped walnuts (optionally available)

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H30M

Preheat oven to 325 levels F (one hundred sixty five ranges C). Grease and flour a ten inch Bundt pan to within an inch of the pinnacle of the pan. It could be very critical no longer to grease and flour clear to the pinnacle. It'll run over, make an awful mess to your oven, and the cake will fall.. Mix collectively the flour and baking soda. Set apart.
In microwave or double boiler, soften 7 milk chocolate protected caramel and nougat sweet bars with half of cup butter. Stir till smooth, and set apart to cool.
In a large bowl, cream sugar and 1/2 cup softened butter until mild and fluffy. Beat in the eggs one by one, then stir in the vanilla. Beat inside the flour combination alternately with the buttermilk. Stir inside the melted sweet mixture. Pour batter into organized pan.
Bake at 325 ranges F (165 levels C) for approximately 60 minutes, or until toothpick inserted in cake comes out dry.
To make the glaze: Melt three milk chocolate blanketed caramel and nougat candy bars with 6 tablespoons butter. Pour glaze over pinnacle of the cake, and let it run down the edges. Sprinkle with chopped nuts if preferred.

Notes :

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