Caramel Nougat Cake Good Recipes

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Caramel Nougat Cake

"Very wealthy, wet cake. Eat sparingly. This recipe came from my cousin Marty."

Ingredients :

7 (2.1 ounce) bars milk chocolate covered caramel and nougat candy
1/2 cup butter
2 cups white sugar
half cup butter, softened
three eggs
2 teaspoons vanilla extract
1 cup buttermilk
2 half of cups all-reason flour
1 teaspoon baking soda
3 (2.1 ounce) bars milk chocolate included caramel and nougat sweet
6 tablespoons butter
half of cup chopped walnuts (optional)

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H30M

Preheat oven to 325 degrees F (one hundred sixty five ranges C). Grease and flour a ten inch Bundt pan to inside an inch of the pinnacle of the pan. It is very vital no longer to oil and flour clear to the pinnacle. It will run over, make an awful mess for your oven, and the cake will fall.. Mix collectively the flour and baking soda. Set aside.
In microwave or double boiler, soften 7 milk chocolate included caramel and nougat candy bars with 1/2 cup butter. Stir until easy, and set aside to cool.
In a big bowl, cream sugar and half of cup softened butter until mild and fluffy. Beat within the eggs one by one, then stir in the vanilla. Beat inside the flour combination alternately with the buttermilk. Stir in the melted sweet combination. Pour batter into prepared pan.
Bake at 325 degrees F (a hundred sixty five levels C) for about 60 minutes, or till toothpick inserted in cake comes out dry.
To make the glaze: Melt three milk chocolate covered caramel and nougat sweet bars with 6 tablespoons butter. Pour glaze over pinnacle of the cake, and let it run down the edges. Sprinkle with chopped nuts if preferred.

Notes :

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