Caramel Nougat Cake III Tasty Recipes

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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 covered caramel and nougat candy
1 cup unsalted butter
2 cups white sugar
4 eggs
1 cup buttermilk
2 half of cups all-cause flour
1/four teaspoon baking soda
2 teaspoons vanilla extract
1 cup chopped pecans

Instructions :

Prep :	Cook : 12M	Ready in :

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

Notes :

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