Caramel Nougat Cake IV The Best Recipes

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Caramel Nougat Cake IV

"Rich and gooey, a bit slice is all you'll need."

Ingredients :

eight (2.1 ounce) bars milk chocolate covered caramel and nougat candy
1 cup butter or margarine, divided
2 cups white sugar
4 eggs
2 1/2 cups all-cause flour
1 teaspoon baking soda
1 1/4 cups buttermilk
1 cup chopped pecans
2 1/2 cups white sugar
1 cup evaporated milk
1 cup semisweet chocolate chips
1/2 cup butter
1 cup marshmallow creme

Instructions :

Prep :	Cook : 14M	Ready in :

Preheat oven to 325 degrees F (165 tiers C). Grease and flour one 10 inch tube pan.
In a saucepan over medium low heat soften the milk chocolate protected caramel and nougat sweet bars and 1/2 cup of the butter or margarine, set aside.
Cream 2 cups of the white sugar and 1/2 cup of the butter or margarine together till mild and fluffy. Beat in eggs one at time, blending properly after each one.
Combine the flour and the baking soda. Add alternately with the buttermilk to the egg aggregate. Stir in the melted sweet mixture and the pecans. Pour batter into the prepared pan.
Bake at 325 levels F (165 degrees C) for 1 hour and 10 mins. Allow cake to cool then frost with Marshmallow Chocolate Icing.
To Make Chocolate Marshmallow Icing: In a saucepan over medium warmth cook the two-1/2 cups white sugar and the evaporated milk to the tender ball level 238 tiers F (114 degrees C). Stir in semi-sweet chocolate chips, 1/2 cup butter or margarine and the marshmallow cream. Stir until all are melted. Remove from heat and beat till cooled. Spoon over pinnacle of cooled cake.

Notes :

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