Caramel Nougat Cake II recipe

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Ingredients

2 cups cake flour
1 teaspoon baking powder
⅛ teaspoon salt
¾ cup shortening
1 ½ cups white sugar
1 ½ teaspoons vanilla extract
1 cup milk
5 egg whites
4 (2.15 ounce) milk chocolate covered caramel and nougat bars

Nutrition Info

244.1 calories
carbohydrate: 35.5 g
cholesterol: 2.1 mg
fat: 10.2 g
fiber: 0.4 g
protein: 3 g
saturatedFat: 3.6 g
servingSize: -
sodium: 78.5 mg
sugar: 23 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch round cake pans.

  2. Sift cake flour and combine with baking powder, and salt. Set mixture aside.

  3. With and electric mixer, beat shortening, sugar, and vanilla until fluffy. Add flour mixture and milk alternately to the shortening mixture.

  4. Beat egg whites until stiff peaks form. Fold egg whites into flour mixture then fold in chopped candy bars. Pour batter into prepared pans.

  5. Bake at 375 degrees F (190 degrees C) for 20 minutes. Let cakes cool in pans for 10 minutes then remove from pans. Drizzle with melted caramel if desired.

Recipe Yield

2 -8 inch round cakes

Recipe Note

Layer cake make with candy bars, frosted and drizzled with melted caramel. M-m-mmmm!

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