adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Caramel Nougat Cake II
0 Likes
Total Time:
Decadent candy bar layer cake topped with gooey caramel drizzle. Deliciously indulgent!
Ingredients:
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 0.125 teaspoon salt
  • 0.75 cup shortening
  • 1.5 cups white sugar
  • 1.5 teaspoons vanilla extract
  • 1 cup milk
  • 5 egg whites
  • 4 (2.15 ounce) milk chocolate covered caramel and nougat bars
Instructions:
  • Preheat the oven to a toasty 375 degrees F (190 degrees C) while you prepare by greasing and flouring two 8-inch round cake pans.
  • Sift cake flour, then mix with baking powder and salt. Set aside.
  • Using an electric mixer, whip together shortening, sugar, and vanilla until light and fluffy. Gradually mix in flour mixture and milk, alternating between the two, until well combined.
  • Whisk egg whites until they form stiff peaks. Gently fold the egg whites into the flour mixture, then carefully mix in the chopped candy bars. Transfer the batter to the prepared pans.
  • Preheat oven to 375°F (190°C) and bake for 20 minutes. Allow cakes to cool in pans for 10 minutes, then carefully remove. Optional: Drizzle with melted caramel.

Similar Recipes