Caramel Nougat Cake III Best Dishes

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Caramel Nougat Cake III

"The nougat texture makes this cake ideal as a heavy, moist basis for scoops of ice cream!"

Ingredients :

4 (2.1 ounce) bars milk chocolate protected caramel and nougat candy
1 cup unsalted butter
2 cups white sugar
four eggs
1 cup buttermilk
2 half of cups all-cause flour
1/four teaspoon baking soda
2 teaspoons vanilla extract
1 cup chopped pecans

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 ranges F (a hundred seventy five ranges C). Lightly grease and flour one 10 inch bundt pan.
Melt sweet bars and half of cup of the butter or margarine inside the pinnacle 1/2 of a double boiler. Let cool.
Cream remaining 1/2 cup butter or margarine with the sugar. Add eggs one by one blending well after every one. Add buttermilk alternately with flour and soda to egg mixture. Add vanilla and melted sweet combination and blend until easy. Fold in chopped pecans and pour into the prepared pan.
Bake at 350 stages (a hundred seventy five levels C) for one hour. Cool for 15 mins inside the pan then turn out onto cord rack to chill.

Notes :

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