Baby Ruth Layer Cake
Source of Recipe
Internet
List of Ingredients
CAKE MIX
8 Baby Ruth bars, 1.9oz, cutup
4 tbsp Peanut butter, chunky
6 tbsp Evaporated milk
2 cup Flour, unsifted
1 tsp Baking soda
1/2 tsp Baking powder
1/2 cup Butter, softened
1 1/4 cup Sugar
2 Eggs
1/2 tsp Vanilla
1 cup Buttermilk
FILLING & TOPPING
6 Baby Ruth Bars, 1.9oz, cutup
2 Egg yolks
1 cup Evaporated milk
1 cup Sugar
1/2 cup Butter
1 cup Coconut, flaked
8 tbsp Peanuts, coarsely chopped
WHIPPED TOPPING
1 cup Heavy cream
1 Egg white, stiffly beaten
2 1/2 tbsp Powdered sugar, sifted
3/4 tsp Vanilla
Recipe
Combine 8 cut-up Baby Ruth's, peanut butter and 6 Tb evaporated milk in top
of a double boiler; heat and stir until melted and blended. Cool. Combine
flour, baking soda, and baking powder in a bowl; mix well. Cream butter and
sugar thoroughly; add well beaten eggs and beat until light and fluffy.
Blend in the cooled candy bar mix and 1/2 ts vanilla. Add dry ingredients
alternately with the buttermilk, blending on low speed after each addition,
only until blended. Pour into 2 buttered and floured 9" round layer pans
and bake in preheated 350
F oven for about 30 minutes. Cool in pans on rack
for 10 minutes. Turn out and finish cooling on rack.
Baby Ruth Filling & Topping: 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. Cool, then beat
vigorously with wooden spoon.
Whipped Topping: Whip heavy cream stiff; fold in stiffly beaten egg white,
powdered sugar and vanilla.
Assembly: Spread cooled filling between layers and on top of cake. Spread
whipped topping on the sides of the cake. Cut carefully with a sharp knife.
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