Caramel Nougat Cake III

1

"The nougat texture makes this cake perfect as a heavy, moist foundation for scoops of ice cream!"

Ingredients

{{adjustedServings}} servings 547 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 547 kcal
  • 27%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 69.8g
  • 23%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 10 inch bundt pan.
  2. Melt candy bars and 1/2 cup of the butter or margarine in the top half of a double boiler. Let cool.
  3. Cream remaining 1/2 cup butter or margarine with the sugar. Add eggs one at a time mixing well after each one. Add buttermilk alternately with flour and soda to egg mixture. Add vanilla and melted candy mixture and mix until smooth. Fold in chopped pecans and pour into the prepared pan.
  4. Bake at 350 degrees (175 degrees C) for one hour. Cool for 15 minutes in the pan then turn out onto wire rack to cool.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

1
  1. 1 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Totally the worst cake I have ever made or tasted! I checked and rechecked to make sure I did everything right and I did. My son wanted to use it as a sponge to clean his car! I just hate tha...