Baby Ruth Layer Cake
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
- Servings: 10
- 8 baby ruth candy bars, cutup
- 4 tablespoons peanut butter, chunky
- 6 tablespoons evaporated milk
- 2 cups flour, unsifted
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup butter, softened
- 1 1/4 cups sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1 cup buttermilk
- 6 baby ruth candy bars, cutup
- 2 egg yolks
- 1 cup evaporated milk
- 1 cup sugar
- 1/2 cup butter
- 1 cup coconut, flaked
- 8 tablespoons peanuts, coarsely chopped
- 1 cup heavy cream
- 1 egg , stiffly beaten
- 2 1/2 tablespoons powdered sugar, sifted
- 3/4 teaspoon vanilla
Recipe
- 1 combine 8 cut-up baby ruth's, peanut butter and 6 tb evaporated milk.
- 2 in top of a double boiler; heat and stir until melted and blended. cool.
- 3 combine flour, baking soda, and baking powder in a bowl; mix well.
- 4 cream butter and sugar thoroughly; add well beaten eggs and beat until light and fluffy.
- 5 blend in the cooled candy bar mix and 1/2 ts vanilla.
- 6 add dry ingredients alternately with the buttermilk, blending on low speed after each addition, only until blended.
- 7 pour into 2 buttered and floured 9" round layer pans and bake in preheated 350 f oven for about 30 minutes.
- 8 cool in pans on rack for 10 minutes. turn out and finish cooling on rack.
- 9 baby ruth filling & topping:
- 10 melt candy bars in top of double boiler.combine egg yolks, evaporated milk, sugar and butter in a saucepan; cook and stir until thickened, over medium heat, about 10 minutes. remove from heat and blend in melted candy bars, coconut and peanuts.
- 11 cool, then beat vigorously with wooden spoon.
- 12 whipped topping:.
- 13 whip heavy cream stiff; fold in stiffly beaten egg ,powdered sugar and vanilla.
- 14 assembly:
- 15 spread cooled filling between layers and on top of cake.
- 16 spread whipped topping on the sides of the cake. cut carefully with a sharp
- 17 knife.
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