|Baby Ruth™ Layer Cake|
"Takes a bit more effort however oh so really worth it! Perfect for a unique night meal, bathe, or lawn party. This is likewise my husband's favourite request for his birthday!"
- eight (1.2 ounce) bars Baby Ruth ™ candy bars, chopped
- four tablespoons crunchy peanut butter
- 6 tablespoons evaporated milk
- 2 cups all-cause flour
- 1 teaspoon baking soda
- half teaspoon baking powder
- half of cup butter, softened
- 1 1/four cups white sugar
- 2 eggs
- half of teaspoon vanilla extract
- 1 cup buttermilk
- 6 (1.2 ounce) bars Baby Ruth ™ sweet bars, chopped
- 2 egg yolks
- 1 cup evaporated milk
- 1 cup white sugar
- 1/2 cup butter
- 1 cup flaked coconut
- half of cup chopped peanuts
- 1 cup heavy whipping cream
- 1 egg white
- 2 half of tablespoons sifted confectioners' sugar
- 3/4 teaspoon vanilla extract
|Prep :||Cook : 12M||Ready in :|
- Preheat oven to 350 stages F (one hundred seventy five ranges C). Grease and flour nine inch round pans.
- In the top of a double boiler, Combine eight chopped candy 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 of cup butter and 1 1/4 cup sugar until mild and fluffy. Add eggs and beat well. Blend in cooled sweet aggregate and 1/2 teaspoon vanilla.
- On low speed, upload flour mixture to creamed combination, alternating with buttermilk. Do no longer overmix.
- Pour into 2 greased and floured nine inch round cake pans and bake at 350 degrees F (one hundred seventy five degrees C) for 30 minutes. Cool in pans on racks for 10 minutes. Turn out and end cooling on rack.
- For filling and topping: Melt 6 sweet bars in double boiler, then set apart. In a saucepan, combine egg yolks, 1 cup evaporated milk, 1 cup sugar and half cup butter. Cook and stir until thick over medium heat for about 10 minutes. Remove from warmness and blend in melted candy aggregate, coconut and peanuts. Cool, then beat vigorously with spoon.
- For whipped topping, whip heavy cream till stiff. In a clean bowl, whip egg white until stiff. Fold egg white, confectioners sugar and 3/4 teaspoon vanilla into whipped cream.
- To bring together, unfold cooled filling between layers and on top of cake. Spread whipped topping on sides of cake.
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