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.