Chocolate Caramel Nut Cake Ii
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
56
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
4
Eggs3 tsp
Baking Soda1 tsp
Salt1 cup
Unsalted Butter1 cup
Water2 cups
White Sugar2 tbsps
Peanut Butter3 tsps
Vanilla Extract2 cups
All-Purpose Flour1.25 cups
ButtermilkDirections:
1
Serve with ice cream or whipped cream, if desired
2
Preheat oven to 350 degrees F (175 degrees C)
3
Lightly grease and flour two 9 inch square cake pans
4
In the top of a double boiler, combine the cut up candy bars, water, and peanut butter
5
Heat and a stir until well melted and blended
6
Set mixture aside to cool
7
Mix together the flour, baking soda, and salt
8
Set aside
9
Separate the egg whites from the yolks
10
Beat the egg whites until stiff peaks are formed
11
Set aside
12
In a large bowl, cream butter or margarine thoroughly
13
Gradually add the sugar and beat in the 4 unbeaten egg yolks, vanilla, and cooled candy bar mixture
14
Mix until smooth and add 1/4 cup of the buttermilk
15
Stir in the flour mixture alternately with the remaining 1 cup of buttermilk, mix only until just blended
16
Gently fold in the stiffly beaten egg whites
17
Pour batter into prepared pans
18
Bake at 350 degrees F (175 degrees C) for 45 minutes
19
Let cakes cool in pans for 5 minutes then turn out onto a cake rack to finish cooling