Caramel Nougat Cake II
Layer cake make with candy bars, frosted and drizzled with melted caramel. M-m-mmmm!
- Serves: 2 persons
- 2cups cake flour
- 1teaspoon baking powder
- ⅛teaspoon salt
- ¾cup shortening
- 1½ cups white sugar
- 1½ teaspoons vanilla extract
- 1cup milk
- 5egg whites
- 4(2.15 ounce) milk chocolate covered caramel and nougat bars
Step 1Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch round cake pans.
Step 2Sift cake flour and combine with baking powder, and salt. Set mixture aside.
Step 3With and electric mixer, beat shortening, sugar, and vanilla until fluffy. Add flour mixture and milk alternately to the shortening mixture.
Step 4Beat egg whites until stiff peaks form. Fold egg whites into flour mixture then fold in chopped candy bars. Pour batter into prepared pans.
Step 5Bake at 375 degrees F (190 degrees C) for 20 minutes. Let cakes cool in pans for 10 minutes then remove from pans. Drizzle with melted caramel if desired.