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.

No additional tips available.

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

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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.

Caramel Nougat Cake Iv

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