Chocolate Caramel Nut Cake II Good Recipes

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Chocolate Caramel Nut Cake II

"This cake is extremely good with a large scoop of vanilla ice cream on top!"

Ingredients :

4 eggs
three/4 teaspoon baking soda
16 fun length bars chocolate-covered caramel-peanut nougat sweet
1/four teaspoon salt
1 cup unsalted butter
1/4 cup water
2 cups white sugar
2 tablespoons peanut butter
three teaspoons vanilla extract
2 cups all-motive flour
1 1/four cups buttermilk

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 tiers F (175 levels C). Lightly grease and flour 9 inch rectangular cake pans.
In the top of a double boiler, integrate the split sweet bars, water, and peanut butter. Heat and a stir till nicely melted and mixed. Set aggregate aside to chill.
Mix collectively the flour, baking soda, and salt. Set aside.
Separate the egg whites from the yolks. Beat the egg whites till stiff peaks are fashioned. Set apart.
In a big bowl, cream butter or margarine very well. Gradually upload the sugar and beat inside the four unbeaten egg yolks, vanilla, and cooled sweet bar mixture. Mix until clean and add 1/4 cup of the buttermilk. Stir in the flour aggregate alternately with the final 1 cup of buttermilk, mix simplest till simply blended. Gently fold in the stiffly crushed egg whites. Pour batter into prepared pans.
Bake at 350 stages F (a hundred seventy five levels C) for 45 mins. Let cakes cool in pans for five mins then flip out onto a cake rack to finish cooling. Serve with ice cream or whipped cream, if favored.

Notes :

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