Ruths Dotted Swiss Cake Recipes

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BABY RUTH™ LAYER CAKE



Baby Ruth™ Layer Cake image

Takes a little extra effort but oh so worth it! Perfect for a special dinner party, shower, or garden party. This is also my husband's favorite request for his birthday!

Provided by CateCooks

Categories     Desserts     Cakes

Yield 12

Number Of Ingredients 22

8 (1.2 ounce) bars Baby Ruth ™ candy bars, chopped
4 tablespoons crunchy peanut butter
6 tablespoons evaporated milk
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ cup butter, softened
1 ¼ cups white sugar
2 eggs
½ teaspoon vanilla extract
1 cup buttermilk
6 (1.2 ounce) bars Baby Ruth ™ candy bars, chopped
2 egg yolks
1 cup evaporated milk
1 cup white sugar
½ cup butter
1 cup flaked coconut
½ cup chopped peanuts
1 cup heavy whipping cream
1 egg white
2 ½ tablespoons sifted confectioners' sugar
¾ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
  • In the top of a double boiler, Combine 8 chopped candy bars, peanut butter, and 6 tablespoons milk. Heat and stir until melted, stirring constantly. Let cool.
  • Sift together flour, baking soda and baking powder. Set aside.
  • In a large bowl, cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs and beat well. Blend in cooled candy mixture and 1/2 teaspoon vanilla.
  • On low speed, add flour mixture to creamed mixture, alternating with buttermilk. Do not overmix.
  • Pour into 2 greased and floured 9 inch round cake pans and bake at 350 degrees F (175 degrees C) for 30 minutes. Cool in pans on racks for 10 minutes. Turn out and finish cooling on rack.
  • For filling and topping: Melt 6 candy bars in double boiler, then set aside. In a saucepan, combine egg yolks, 1 cup evaporated milk, 1 cup sugar and 1/2 cup butter. Cook and stir until thick over medium heat for approximately 10 minutes. Remove from heat and blend in melted candy mixture, coconut and peanuts. Cool, then beat vigorously with spoon.
  • For whipped topping, whip heavy cream until stiff. In a clean bowl, whip egg white until stiff. Fold egg white, confectioners sugar and 3/4 teaspoon vanilla into whipped cream.
  • To assemble, spread cooled filling between layers and on top of cake. Spread whipped topping on sides of cake.

Nutrition Facts : Calories 788.5 calories, Carbohydrate 91.3 g, Cholesterol 143.9 mg, Fat 42.7 g, Fiber 3.2 g, Protein 13.1 g, SaturatedFat 23.5 g, Sodium 446.4 mg, Sugar 66.7 g

RUTH'S CHOCOLATE CAKE



Ruth's Chocolate Cake image

Make and share this Ruth's Chocolate Cake recipe from Food.com.

Provided by Fair Mar

Categories     Dessert

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 8

1/2 cup butter
2 cups sugar
2 eggs
2 cups flour
1 cup sour milk (Add 2 to 3 Tbsp. Vinegar in Milk)
2 baker's unsweetened chocolate squares, Melted in 1 Cup of Simmering Water
2 teaspoons baking soda
1 teaspoon vanilla

Steps:

  • Cream butter and sugar.
  • Add eggs and mix well.
  • Alternate sour milk and flour to butter mixture, starting with milk.
  • Beat well after each addition.
  • Melt squares of chocolate in water.
  • Add baking soda to chocolate, stirring until soda is mixed.
  • Pour chocolate into batter and mix well.
  • Add vanilla.
  • Pour into 2 greased and floured layer pans.
  • Bake at 350 Degrees for 30 to 40 minutes.
  • Cake is done when sides pull away from the pan.

Nutrition Facts :

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