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| Caramel Nougat Cake IV |
"Rich and gooey, a little slice is all you will need."
Ingredients :
- 8 (2.1 ounce) bars milk chocolate protected caramel and nougat candy
- 1 cup butter or margarine, divided
- 2 cups white sugar
- four eggs
- 2 half cups all-cause flour
- 1 teaspoon baking soda
- 1 1/four cups buttermilk
- 1 cup chopped pecans
- 2 1/2 cups white sugar
- 1 cup evaporated milk
- 1 cup semisweet chocolate chips
- half of cup butter
- 1 cup marshmallow creme
Instructions :
| Prep : | Cook : 14M | Ready in : |
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- Preheat oven to 325 degrees F (one hundred sixty five degrees C). Grease and flour one 10 inch tube pan.
- In a saucepan over medium low warmness soften the milk chocolate included caramel and nougat sweet 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 together until light and fluffy. Beat in eggs one at time, blending properly after every one.
- Combine the flour and the baking soda. Add alternately with the buttermilk to the egg combination. Stir in the melted candy combination and the pecans. Pour batter into the prepared pan.
- Bake at 325 ranges F (one hundred sixty five stages 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 warmness cook the 2-1/2 cups white sugar and the evaporated milk to the smooth ball stage 238 degrees F (114 stages C). Stir in semi-sweet chocolate chips, half of cup butter or margarine and the marshmallow cream. Stir until all are melted. Remove from warmth and beat until cooled. Spoon over top of cooled cake.
Notes :
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