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| Baby Ruth™ Layer Cake |
"Takes a touch extra attempt however oh so well worth it! Perfect for a special night meal, shower, or garden celebration. This is also my husband's favorite request for his birthday!"
Ingredients :
- 8 (1.2 ounce) bars Baby Ruth ™ candy bars, chopped
- 4 tablespoons crunchy peanut butter
- 6 tablespoons evaporated milk
- 2 cups all-reason flour
- 1 teaspoon baking soda
- half teaspoon baking powder
- half of cup butter, softened
- 1 1/four cups white sugar
- 2 eggs
- half of teaspoon vanilla extract
- 1 cup buttermilk
- 6 (1.2 ounce) bars Baby Ruth ™ sweet bars, chopped
- 2 egg yolks
- 1 cup evaporated milk
- 1 cup white sugar
- 1/2 cup butter
- 1 cup flaked coconut
- half cup chopped peanuts
- 1 cup heavy whipping cream
- 1 egg white
- 2 1/2 tablespoons sifted confectioners' sugar
- three/4 teaspoon vanilla extract
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Preheat oven to 350 stages F (a hundred seventy five stages C). Grease and flour two nine inch spherical pans.
- In the top of a double boiler, Combine 8 chopped candy bars, peanut butter, and six tablespoons milk. Heat and stir until melted, stirring continuously. Let cool.
- Sift together flour, baking soda and baking powder. Set aside.
- In a huge bowl, cream 1/2 cup butter and 1 1/four cup sugar until light and fluffy. Add eggs and beat well. Blend in cooled candy aggregate and half teaspoon vanilla.
- On low velocity, add flour aggregate to creamed combination, alternating with buttermilk. Do now not overmix.
- Pour into 2 greased and floured nine inch round cake pans and bake at 350 tiers F (one hundred seventy five degrees C) for half-hour. Cool in pans on racks for 10 minutes. Turn out and end cooling on rack.
- For filling and topping: Melt 6 sweet bars in double boiler, then set aside. In a saucepan, integrate egg yolks, 1 cup evaporated milk, 1 cup sugar and half cup butter. Cook and stir until thick over medium warmness for about 10 mins. Remove from warmth and blend in melted candy aggregate, coconut and peanuts. Cool, then beat vigorously with spoon.
- For whipped topping, whip heavy cream till stiff. In a easy bowl, whip egg white till stiff. Fold egg white, confectioners sugar and 3/4 teaspoon vanilla into whipped cream.
- To assemble, unfold cooled filling between layers and on pinnacle of cake. Spread whipped topping on aspects of cake.
Notes :
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