Search thousands of recipes reviewed by home cooks like you.

Caramel Nougat Cake II

Caramel Nougat Cake II

Carol

Layer cake make with candy bars, frosted and drizzled with melted caramel. M-m-mmmm!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 20 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch round cake pans.
  2. Sift cake flour and combine with baking powder, and salt. Set mixture aside.
  3. With and electric mixer, beat shortening, sugar, and vanilla until fluffy. Add flour mixture and milk alternately to the shortening mixture.
  4. Beat egg whites until stiff peaks form. Fold egg whites into flour mixture then fold in chopped candy bars. Pour batter into prepared pans.
  5. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

SUSAN HUIZINGA
7
1/15/2003

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!!

Evelyn
4
11/2/2002

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.

Kermie4
3
1/2/2007

Wow!...this is delicious! Kiddies loved it too!!!