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| Baby Ruth™ Layer Cake |
"Takes a bit extra effort but oh so well worth it! Perfect for a special dinner party, shower, or lawn birthday celebration. This is also my husband's favourite request for his birthday!"
Ingredients :
- eight (1.2 ounce) bars Baby Ruth ™ sweet bars, chopped
- four tablespoons crunchy peanut butter
- 6 tablespoons evaporated milk
- 2 cups all-cause flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- half cup butter, softened
- 1 1/four cups white sugar
- 2 eggs
- half 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
- 1/2 cup butter
- 1 cup flaked coconut
- 1/2 cup chopped peanuts
- 1 cup heavy whipping cream
- 1 egg white
- 2 1/2 tablespoons sifted confectioners' sugar
- three/4 teaspoon vanilla extract
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Preheat oven to 350 levels F (a hundred seventy five ranges C). Grease and flour nine inch round pans.
- In the top of a double boiler, Combine 8 chopped sweet bars, peanut butter, and 6 tablespoons milk. Heat and stir till melted, stirring continuously. Let cool.
- Sift together flour, baking soda and baking powder. Set aside.
- In a massive bowl, cream half cup butter and 1 1/four cup sugar till mild and fluffy. Add eggs and beat well. Blend in cooled candy mixture and half teaspoon vanilla.
- On low pace, add flour aggregate to creamed combination, alternating with buttermilk. Do now not overmix.
- Pour into 2 greased and floured nine inch round cake pans and bake at 350 stages F (a hundred seventy five levels C) for half-hour. Cool in pans on racks for 10 minutes. Turn out and finish cooling on rack.
- For filling and topping: Melt 6 sweet bars in double boiler, then set aside. In a saucepan, combine egg yolks, 1 cup evaporated milk, 1 cup sugar and half of cup butter. Cook and stir until thick over medium heat for about 10 mins. Remove from warmness and blend in melted sweet mixture, coconut and peanuts. Cool, then beat vigorously with spoon.
- For whipped topping, whip heavy cream till stiff. In a easy bowl, whip egg white until stiff. Fold egg white, confectioners sugar and three/four teaspoon vanilla into whipped cream.
- To bring together, unfold cooled filling among layers and on top of cake. Spread whipped topping on sides of cake.
Notes :
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