Caramel Nougat Cake Iv Recipe

Name: Caramel Nougat Cake Iv
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 (2.1 ounce) bars milk chocolate covered caramel and nougat candy; 1 cup butter or margarine, divided; 2 cups white sugar; 4 eggs; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 1/4 cups buttermilk; 1 cup chopped pecans; 2 1/2 cups white sugar; 1 cup evaporated milk; 1 cup semisweet chocolate chips; 1/2 cup butter; 1 cup marshmallow creme

Servings: persons

8 (2.1 ounce) bars milk chocolate covered caramel and nougat candy
1 cup butter or margarine, divided
2 cups white sugar
4 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/4 cups buttermilk
1 cup chopped pecans
2 1/2 cups white sugar
1 cup evaporated milk
1 cup semisweet chocolate chips
1/2 cup butter
1 cup marshmallow creme

1
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
2
In a saucepan over medium low heat melt the milk chocolate covered caramel and nougat candy bars and 1/2 cup of the butter or margarine, set aside.
3
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, mixing well after each one.
4
Combine the flour and the baking soda. Add alternately with the buttermilk to the egg mixture. Stir in the melted candy mixture and the pecans. Pour batter into the prepared pan.
5
Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Allow cake to cool then frost with Marshmallow Chocolate Icing.
6
To Make Chocolate Marshmallow Icing: In a saucepan over medium heat cook the 2-1/2 cups white sugar and the evaporated milk to the soft ball stage 238 degrees F (114 degrees C). Stir in semi-sweet chocolate chips, 1/2 cup butter or margarine and the marshmallow cream. Stir until all are melted. Remove from heat and beat until cooled. Spoon over top of cooled cake.

3933

kcal

Calories

232

Fat

435

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 (2.1 ounce) bars milk chocolate covered caramel and nougat candy, 1 cup butter or margarine, divided, 2 cups white sugar, 4 eggs, and more.

Yes, Caramel Nougat Cake Iv falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Caramel Nougat Cake Iv

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions