Cake with candy bar layers that has been iced and drizzled with molten caramel. M-m-mmmm!
| Servings: | 20 |
| Yield: | 2 to 8 – inch round cakes |
Ingredients
- 2 cups cake flour
- 1 teaspoon baking powder
- ⅛ 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
Instructions
- 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 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 79 mg |
| Sugars | 23 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Wow!…this is delicious! Kiddies loved it too!!!
The baking time on this is definately not accurate, 20 min was not enough, I was baking this for a Holloween party when I flipped the cakes out of the pan the whole middle fell out and was just batter.
wonderful!
This was a delicious and moist cake!! I put freshly whipped cream and caramel sauce in between the cakes and topped it off with more cream and caramel sauce after putting the cakes together. Everyone loved it!!
Made this as my first scratch cake and took to work for a co-worker’s birthday. Everyone wanted the recipe. Easy and out of this world.