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Caramel Nougat Cake III

By: Stephanie

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

Rate/Review | Read Reviews (1)

What to Drink?
	Port
	Coffee

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 -10 inch bundt cake

Ingredients

4 (2.1 ounce) bars milk chocolate covered caramel and nougat candy
1 cup unsalted butter
2 cups white sugar
4 eggs
1 cup buttermilk
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons vanilla extract
1 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 10 inch bundt pan.
Melt candy bars and 1/2 cup of the butter or margarine in the top half of a double boiler. Let cool.
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.
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.