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Caramel Nougat Cake

"Very wealthy, moist cake. Eat sparingly. This recipe came from my cousin Marty."

Ingredients :

7 (2.1 ounce) bars milk chocolate included caramel and nougat sweet
half cup butter
2 cups white sugar
half cup butter, softened
3 eggs
2 teaspoons vanilla extract
1 cup buttermilk
2 half cups all-motive flour
1 teaspoon baking soda
three (2.1 ounce) bars milk chocolate included caramel and nougat sweet
6 tablespoons butter
half cup chopped walnuts (optional)

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H30M

Preheat oven to 325 ranges F (a hundred sixty five stages C). Grease and flour a 10 inch Bundt pan to within an inch of the top of the pan. It could be very critical now not to oil and flour clear to the top. It will run over, make an awful mess for your oven, and the cake will fall.. Mix together the flour and baking soda. Set aside.
In microwave or double boiler, soften 7 milk chocolate covered caramel and nougat sweet bars with 1/2 cup butter. Stir till easy, and set aside to cool.
In a big bowl, cream sugar and half of cup softened butter until mild and fluffy. Beat inside the eggs one at a time, then stir inside the vanilla. Beat inside the flour combination alternately with the buttermilk. Stir within the melted sweet combination. Pour batter into organized pan.
Bake at 325 ranges F (165 degrees C) for about 60 minutes, or till toothpick inserted in cake comes out dry.
To make the glaze: Melt three milk chocolate covered caramel and nougat candy bars with 6 tablespoons butter. Pour glaze over pinnacle of the cake, and permit it run down the sides. Sprinkle with chopped nuts if preferred.

Notes :

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