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Caramel Nougat Cake III

Stephanie

Stephanie

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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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:
  • 114 mg
  • 38%
  • Sodium:
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

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.
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Reviews

GLENDA44
16

GLENDA44

1/16/2003

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 that I wasted all those good ingredients.

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