Baby Ruth™ Layer Cake Recipe - Allrecipes.com

Baby Ruth™ Layer Cake

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"Takes a little extra effort but oh so worth it! Perfect for a special dinner party, shower, or garden party. This is also my husband's favorite request for his birthday!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch 2 layer cake Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
  2. In the top of a double boiler, Combine 8 chopped candy bars, peanut butter, and 6 tablespoons milk. Heat and stir until melted, stirring constantly. Let cool.
  3. Sift together flour, baking soda and baking powder. Set aside.
  4. In a large bowl, cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs and beat well. Blend in cooled candy mixture and 1/2 teaspoon vanilla.
  5. On low speed, add flour mixture to creamed mixture, alternating with buttermilk. Do not overmix.
  6. Pour into 2 greased and floured 9 inch round cake pans and bake at 350 degrees F (175 degrees C) for 30 minutes. Cool in pans on racks for 10 minutes. Turn out and finish cooling on rack.
  7. For filling and topping: Melt 6 candy bars in double boiler, then set aside. In a saucepan, combine egg yolks, 1 cup evaporated milk, 1 cup sugar and 1/2 cup butter. Cook and stir until thick over medium heat for approximately 10 minutes. Remove from heat and blend in melted candy mixture, coconut and peanuts. Cool, then beat vigorously with spoon.
  8. For whipped topping, whip heavy cream until stiff. In a clean bowl, whip egg white until stiff. Fold egg white, confectioners sugar and 3/4 teaspoon vanilla into whipped cream.
  9. To assemble, spread cooled filling between layers and on top of cake. Spread whipped topping on sides of cake.
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Reviews More Reviews

Most Helpful Positive Review
Nov 21, 2002

I cheated by using cake mix and it turned out great. Prepare 1 pkg. of yellow or butter recipe cake mix by using 4 eggs, 2/3 cup water, 1/2 cup peanut butter, 1/2 softened butter or margarine and add the chopped candy bars. Then follow the rest of the recipe. Apologies to the submitter, but I think this variation is just as good and a lot less time-consuming to make!

 
Most Helpful Critical Review
Aug 29, 2002

Though the end result of this recipe is a very deicious desert, I can't say that it's really worth the time and effort it takes to make it. There are probably recipes out there that are just as scrumptious but take a lot less work.

 

12 Ratings

Sep 21, 2006

Extraordinarily good with the only downfall being the length of time it takes to make. I suggest playing around with the recipe. I actually made an almond joy cake instead substituting almond joys and almond butter for baby ruths and peanut butter. It was fantastic. I omitted the whipped cream for whipped chocolate frosting, which might be too sweet for some, but it was fine by me. Overall, a good (even if tedious) recipe.

 
Aug 29, 2002

Took some time-- but worth it... I would not ice the outside with whipped cream againg. When refrigerated the filling and topping get too hard needs to be room temperature-- but you can't do it with the whip cream.

 
May 04, 2008

Great cake. To really reflect a Baby Ruth candy bar it should have a chocolate filling/topping! Leave out the coconut and put in chocolate chips! leavint the whipped topping off until serving. Angie

 
Oct 07, 2006

Just buy a German chocolate cake mix and top it with the the frosting from this recipe. It is perfect, and a lot less effort!

 
Sep 07, 2003

DELICIOUS!!! It took me almost all day to make this cake for a family get-together but it was worth it. I won't put the whipped cream on the cake if I make it again I'll just put some on each slice when it's served.

 
Aug 29, 2002

It tok some time to make but it was a hit at my son's birthday party

 

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Nutrition

  • Calories
  • 788 kcal
  • 39%
  • Carbohydrates
  • 91.3 g
  • 29%
  • Cholesterol
  • 148 mg
  • 49%
  • Fat
  • 42.7 g
  • 66%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 13.1 g
  • 26%
  • Sodium
  • 446 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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