Made with eleven regular milk chocolate covered caramel and nougat bars, buttermilk and baking soda.
Original recipe makes 1 10-inch tube pan
Ingredients
11 (2.15 ounce) milk chocolate covered caramel and nougat bars
1 1/2 cups margarine
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup chopped walnuts
2 cups confectioners’ sugar
-
PREP
30 mins
-
COOK
1 hr
-
READY IN
1 hr 45 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and baking soda. Set aside.
- In a medium saucepan, melt 8 candy bars with 1/2 cup margarine, stirring until smooth. Remove from heat and set aside to cool.
- In a large bowl, cream together 1/2 cup margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Stir in cooled chocolate mixture and chopped nuts.
- Pour batter into prepared 10 inch tube pan. Bake in the preheated oven for 40 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely.
- To make the Frosting: In a medium saucepan melt remaining 3 candy bars with 1/2 cup margarine. Stir until smooth. Beat in confectioners’ sugar to desired thickness.
Nutrition
Calories: 821 kcal
Carbohydrates: 114.6 g
Cholesterol: 76 mg
Fat: 37.4 g
Fiber: 1.6 g
Protein: 8.7 g
Sodium: 454 mg