caramel nougat cake v

Ingredients

• Servings: 1
• 11 (2.15 ounce) milk chocolate covered caramel and nougat bars
• 1 1/2 cups margarine
• 2 cups 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

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• 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 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.