Caramel Nougat Cake II Chef John's Recipe
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| Caramel Nougat Cake II |
"Layer cake make with candy bars, frosted and drizzled with melted caramel. M-m-mmmm!"
Ingredients :
- 2 cups cake flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 cup shortening
- 1 1/2 cups white sugar
- 1 1/2 teaspoons vanilla extract
- 1 cup milk
- 5 egg whites
- 4 (2.15 ounce) milk chocolate covered caramel and nougat bars
Instructions :
| Prep : | Cook : 20M | Ready in : |
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- 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.
Notes :
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