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Caramel Nougat Cake III

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

Ingredients :

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

Instructions :

Prep :	Cook : 12M	Ready in :

• Preheat oven to 350 tiers F (one hundred seventy five degrees C). Lightly grease and flour one 10 inch bundt pan.
• Melt sweet bars and 1/2 cup of the butter or margarine inside the top half of of a double boiler. Let cool.
• Cream remaining half of cup butter or margarine with the sugar. Add eggs one by one blending properly after each one. Add buttermilk alternately with flour and soda to egg combination. Add vanilla and melted candy mixture and mix until easy. Fold in chopped pecans and pour into the organized pan.
• Bake at 350 levels (175 stages C) for one hour. Cool for 15 mins inside the pan then flip out onto twine rack to cool.

Notes :

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