Caramel Nougat Cake II

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(6)

Layer cake make with candy bars, frosted and drizzled with melted caramel. M-m-mmmm!

1
Servings:
20
Yield:
2 to 8 - inch round cakes

Ingredients

  • 2 cups cake flour

  • 1 teaspoon baking powder

  • teaspoon salt

  • ¾ cup shortening

  • 1 ½ cups white sugar

  • 1 ½ teaspoons vanilla extract

  • 1 cup milk

  • 5 egg whites

  • 4 (2.15 ounce) milk chocolate covered caramel and nougat bars

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch round cake pans.

  2. Sift cake flour and combine with baking powder, and salt. Set mixture aside.

  3. With and electric mixer, beat shortening, sugar, and vanilla until fluffy. Add flour mixture and milk alternately to the shortening mixture.

  4. Beat egg whites until stiff peaks form. Fold egg whites into flour mixture then fold in chopped candy bars. Pour batter into prepared pans.

  5. Bake 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.

Nutrition Facts (per serving)

244 Calories
10g Fat
36g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 244
% Daily Value *
Total Fat 10g 13%
Saturated Fat 4g 18%
Cholesterol 2mg 1%
Sodium 79mg 3%
Total Carbohydrate 36g 13%
Dietary Fiber 0g 1%
Total Sugars 23g
Protein 3g
Vitamin C 0mg 1%
Calcium 45mg 3%
Iron 1mg 6%
Potassium 63mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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