Most Popular Menu Caramel Nougat Cake IV

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Caramel Nougat Cake IV

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

Ingredients :

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

Instructions :

Prep :	Cook : 14M	Ready in :

Preheat oven to 325 degrees F (a hundred sixty five tiers C). Grease and flour one 10 inch tube pan.
In a saucepan over medium low warmness soften the milk chocolate included caramel and nougat candy bars and half cup of the butter or margarine, set apart.
Cream 2 cups of the white sugar and half cup of the butter or margarine collectively till mild and fluffy. Beat in eggs one at time, mixing properly after every one.
Combine the flour and the baking soda. Add alternately with the buttermilk to the egg aggregate. Stir inside the melted sweet combination and the pecans. Pour batter into the organized pan.
Bake at 325 levels F (165 levels C) for 1 hour and 10 minutes. Allow cake to chill then frost with Marshmallow Chocolate Icing.
To Make Chocolate Marshmallow Icing: In a saucepan over medium warmth cook dinner the 2-1/2 cups white sugar and the evaporated milk to the tender ball level 238 tiers F (114 tiers C). Stir in semi-sweet chocolate chips, half cup butter or margarine and the marshmallow cream. Stir till all are melted. Remove from warmth and beat till cooled. Spoon over pinnacle of cooled cake.

Notes :

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