Caramel Nougat Cake IV The Best Recipes

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Caramel Nougat Cake IV

"Rich and gooey, a bit slice is all you will need."

Ingredients :

eight (2.1 ounce) bars milk chocolate protected caramel and nougat candy
1 cup butter or margarine, divided
2 cups white sugar
4 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/four cups buttermilk
1 cup chopped pecans
2 half of 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 tiers F (one hundred sixty five degrees C). Grease and flour one 10 inch tube pan.
In a saucepan over medium low heat soften the milk chocolate covered caramel and nougat candy bars and 1/2 cup of the butter or margarine, set apart.
Cream 2 cups of the white sugar and half cup of the butter or margarine together until mild and fluffy. Beat in eggs one at time, mixing well after every one.
Combine the flour and the baking soda. Add alternately with the buttermilk to the egg mixture. Stir inside the melted sweet mixture and the pecans. Pour batter into the organized pan.
Bake at 325 ranges F (165 levels C) for 1 hour and 10 mins. Allow cake to chill then frost with Marshmallow Chocolate Icing.
To Make Chocolate Marshmallow Icing: In a saucepan over medium heat prepare dinner the 2-1/2 cups white sugar and the evaporated milk to the tender ball stage 238 stages F (114 tiers C). Stir in semi-sweet chocolate chips, half cup butter or margarine and the marshmallow cream. Stir until all are melted. Remove from warmth and beat till cooled. Spoon over pinnacle of cooled cake.

Notes :

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