Chocolate Caramel Nut Cake II Best Dishes

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Chocolate Caramel Nut Cake II

"This cake is first rate with a huge scoop of vanilla ice cream on pinnacle!"

Ingredients :

four eggs
three/four teaspoon baking soda
16 fun length bars chocolate-covered caramel-peanut nougat sweet
1/4 teaspoon salt
1 cup unsalted butter
1/4 cup water
2 cups white sugar
2 tablespoons peanut butter
three teaspoons vanilla extract
2 cups all-motive flour
1 1/four cups buttermilk

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 ranges F (one hundred seventy five levels C). Lightly grease and flour two 9 inch rectangular cake pans.
In the pinnacle of a double boiler, combine the split candy bars, water, and peanut butter. Heat and a stir until properly melted and combined. Set aggregate aside to chill.
Mix together the flour, baking soda, and salt. Set aside.
Separate the egg whites from the yolks. Beat the egg whites till stiff peaks are formed. Set apart.
In a massive bowl, cream butter or margarine very well. Gradually upload the sugar and beat in the 4 unbeaten egg yolks, vanilla, and cooled candy bar combination. Mix till easy and upload 1/4 cup of the buttermilk. Stir in the flour mixture alternately with the closing 1 cup of buttermilk, mix simplest until simply mixed. Gently fold within the stiffly crushed egg whites. Pour batter into prepared pans.
Bake at 350 ranges F (175 stages C) for 45 minutes. Let cakes cool in pans for 5 mins then flip out onto a cake rack to finish cooling. Serve with ice cream or whipped cream, if desired.

Notes :

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