Chocolate Caramel Nut Cake Ii Recipe

Name: Chocolate Caramel Nut Cake Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 3/4 teaspoon baking soda; 16 fun size bars chocolate-coated caramel-peanut nougat candy; 1/4 teaspoon salt; 1 cup unsalted butter; 1/4 cup water; 2 cups white sugar; 2 tablespoons peanut butter; 3 teaspoons vanilla extract; 2 cups all-purpose flour; 1 1/4 cups buttermilk

Servings: persons

4 eggs
3/4 teaspoon baking soda
16 fun size bars chocolate-coated caramel-peanut nougat candy
1/4 teaspoon salt
1 cup unsalted butter
1/4 cup water
2 cups white sugar
2 tablespoons peanut butter
3 teaspoons vanilla extract
2 cups all-purpose flour
1 1/4 cups buttermilk

1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9 inch square cake pans.
2
In the top of a double boiler, combine the cut up candy bars, water, and peanut butter. Heat and a stir until well melted and blended. Set mixture aside to cool.
3
Mix together the flour, baking soda, and salt. Set aside.
4
Separate the egg whites from the yolks. Beat the egg whites until stiff peaks are formed. Set aside.
5
In a large bowl, cream butter or margarine thoroughly. Gradually add the sugar and beat in the 4 unbeaten egg yolks, vanilla, and cooled candy bar mixture. Mix until smooth and add 1/4 cup of the buttermilk. Stir in the flour mixture alternately with the remaining 1 cup of buttermilk, mix only until just blended. Gently fold in the stiffly beaten egg whites. Pour batter into prepared pans.
6
Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cakes cool in pans for 5 minutes then turn out onto a cake rack to finish cooling. Serve with ice cream or whipped cream, if desired.

3903

kcal

Calories

242

Fat

390

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 eggs, 3/4 teaspoon baking soda, 16 fun size bars chocolate-coated caramel-peanut nougat candy, 1/4 teaspoon salt, and more.

Yes, Chocolate Caramel Nut Cake Ii 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.

Chocolate Caramel Nut Cake Ii

How did you like this recipe?

Frequently Asked Questions