Chocolate Caramel Nut Cake II

This cake is excellent next a big scoop of vanilla ice cream nearly top!

The ingredient of Chocolate Caramel Nut Cake II

1. 4 eggs
2. u00be teaspoon baking soda
3. 16 fun size bars chocolate-coated caramel-peanut nougat candy
4. u00bc teaspoon salt
5. 1 cup unsalted butter
6. u00bc cup water
7. 2 cups white sugar
8. 2 tablespoons peanut butter
9. 3 teaspoons vanilla extract
10. 2 cups all-purpose flour
11. 1u2009u00bc cups buttermilk

The instruction how to make Chocolate Caramel Nut Cake II

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9 inch square cake pans.
2. In the peak of a double boiler, supplement the cut up candy bars, water, and peanut butter. Heat and a stir up opinion until well melted and blended. Set union aside to cool.
3. mixture combination together the flour, baking soda, and salt. Set aside.
4. Separate the egg whites from the yolks. emphasis the egg whites until stiff peaks are formed. Set aside.
5. In a large bowl, cream butter or margarine thoroughly. Gradually grow the sugar and stress inflection in the 4 unbeaten egg yolks, vanilla, and cooled candy bar mixture. mixture combination until sleek slick and ensue 1/4 cup of the buttermilk. Stir in the flour mixture alternately when the permanent 1 cup of buttermilk, amalgamation by yourself until just blended. Gently fold in the stiffly beaten egg whites. Pour manipulation into prepared pans.
6. Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cakes cool in pans for 5 minutes after that slope out onto a cake rack to finish cooling. give support to behind ice cream or whipped cream, if desired.

Nutritions of Chocolate Caramel Nut Cake II

calories: 258.8 calories
carbohydrateContent: 33.5 g
cholesterolContent: 53.5 mg
fatContent: 12.5 g
fiberContent: 0.7 g
proteinContent: 4 g
saturatedFatContent: 6.5 g
servingSize:
sodiumContent: 128.3 mg
sugarContent: 24.1 g
transFatContent:
unsaturatedFatContent: