CARAMEL NOUGAT CAKE III
The nougat texture makes this cake perfect as a heavy, moist foundation for scoops of ice cream!
Provided by Stephanie
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 10 inch bundt pan.
- Melt candy bars and 1/2 cup of the butter or margarine in the top half of a double boiler. Let cool.
- Cream remaining 1/2 cup butter or margarine with the sugar. Add eggs one at a time mixing well after each one. Add buttermilk alternately with flour and soda to egg mixture. Add vanilla and melted candy mixture and mix until smooth. Fold in chopped pecans and pour into the prepared pan.
- Bake at 350 degrees (175 degrees C) for one hour. Cool for 15 minutes in the pan then turn out onto wire rack to cool.
Nutrition Facts : Calories 546.7 calories, Carbohydrate 69.8 g, Cholesterol 105.3 mg, Fat 27.4 g, Fiber 1.8 g, Protein 7.3 g, SaturatedFat 13.4 g, Sodium 107.1 mg, Sugar 46.9 g
CARAMEL NOUGAT CANDY
With crunchy peanuts, gooey caramel and fluffy marshmallow creme, these sweet sensations taste just like one of my favorite candy bars. I usually make several batches of candy at a time to include on my Christmas dessert tray or to give as gifts.-Maddymoo, Taste of Home Online Community
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- In a large microwave-safe bowl, melt white chocolate; stir until smooth. Stir in marshmallow creme and peanut butter. Let stand 5 minutes or until cool enough to handle. Roll into 3/4-in. balls., In another microwave-safe bowl, melt caramels with water; stir until smooth. Dip balls in caramel; allow excess to drip off. Roll in peanuts and place on waxed paper-lined baking sheets. Chill until firm. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 105 calories, Fat 6g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 57mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.
CARAMEL NOUGAT CAKE II
Layer cake make with candy bars, frosted and drizzled with melted caramel. M-m-mmmm!
Provided by Carol
Categories Desserts Cakes Yellow Cake Recipes
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch round cake pans.
- Sift cake flour and combine with baking powder, and salt. Set mixture aside.
- With and electric mixer, beat shortening, sugar, and vanilla until fluffy. Add flour mixture and milk alternately to the shortening mixture.
- Beat egg whites until stiff peaks form. Fold egg whites into flour mixture then fold in chopped candy bars. Pour batter into prepared pans.
- 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 : Calories 244.1 calories, Carbohydrate 35.5 g, Cholesterol 2.1 mg, Fat 10.2 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 78.5 mg, Sugar 23 g
CHOCOLATE NOUGAT CAKE
A wonderful lady who baby-sat me as a child gave me a recipe book of her handwritten specialties for a wedding gift. This one is my favorite.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and 3/4 cup plus 2 tablespoons sugar until fluffy. Blend in egg yolks and chocolate. Sift together flour, baking powder and salt; add alternately with milk to creamed mixture. stir in nuts. Beat egg whites with remaining sugar until stiff peaks form; fold gently into batter., Pour into two greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes. Cool in pans on a rack for 10 minutes before removing from pans. Cool completely. , For frosting, combine all ingredients except vanilla in the top of a double boiler. With an electric mixer, beat on low for 30 seconds. Cook over boiling water for 7 minutes, beating constantly on high until stiff peaks form. Remove from heat and add vanilla. Beat 2-3 minutes or until frosting has a spreading consistency. Frost cake.
Nutrition Facts : Calories 342 calories, Fat 11g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 227mg sodium, Carbohydrate 59g carbohydrate (46g sugars, Fiber 1g fiber), Protein 5g protein.
TRIPLE CARAMEL CAKE
Make and share this Triple Caramel Cake recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 1h10m
Yield 1 12cup bundt cake
Number Of Ingredients 7
Steps:
- Caramel Sauce: Put 1 cup of the sugar in a heavy medium saucepan over medium heat.
- Leave undisturbed until the sugar begins to melt and darken.
- Gently shake the pan to distribute the sugar and to keep the melted sugar from burning.
- When all the sugar has melted and the caramel is very dark amber, remove from the heat.
- Slowly add 2 cups of the cream, stirring constantly with a wooden spoon.
- Be careful, as the caramel tends to boil upwards.
- Don't worry if the caramel hardens; it will melt as the sauce boils.
- Return the pan to the heat and keep the sauce at a gentle boil.
- Stir constantly until the sauce is smooth and has boiled about five minutes.
- Remove from the heat and set aside for at least 30 minutes, stirring often, until the sauce is barely warm to the touch.
- Measure one cup of the caramel to add to the cake batter and refrigerate the rest.
- Cake: Heat the oven to 325 degrees F and grease and flour a 12-cup bundt pan.
- Sift the flour, baking powder, and salt together.
- With an electric mixer, cream the softened butter and remaining 1 1/2 cups of sugar until light and fluffy.
- Mix in the eggs, one at a time, waiting until each egg is incorporated before adding the next.
- Use a large spatula to fold the dry ingredients into the creamed butter, sugar, and eggs alternately with the reserved cup of caramel, beginning and ending with the dry ingredients.
- Fold in the ingredients gently but thoroughly.
- Pour the batter into the prepared pan and bake until a skewer comes out clean, 35 to 40 minutes.
- Set on a rack for about 10 minutes and then unmold and cool completely on the rack.
- Bring the rest of the caramel sauce to room temperature.
- When the cake is cool, glaze it by drizzling half of the remaining caramel sauce over the top.
- Whip the remaining one cup of cream until it holds firm peaks.
- Fold in the last third of the caramel gently, leaving streaks visible.
- Serve with the cake.
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