chocolate caramel nut cake ii

Ingredients

• Servings: 2
• 4 eggs
• 3/4 teaspoon baking soda
• 16 fun size bars chocolate-coated caramel-peanut nougat candy
• 1/4 teaspoon salt
• 1 cup unsalted butter
• 1/4 cup water
• 2 cups white sugar
• 2 tablespoons peanut butter
• 3 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 1/4 cups buttermilk

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease and flour two 9 inch square cake pans.
• in the top of a double boiler, combine the cut up candy bars, water, and peanut butter. heat and a stir until well melted and blended. set mixture aside to cool.
• mix together the flour, baking soda, and salt. set aside.
• separate the egg whites from the yolks. beat the egg whites until stiff peaks are formed. set aside.
• in a large bowl, cream butter or margarine thoroughly. gradually add the sugar and beat in the 4 unbeaten egg yolks, vanilla, and cooled candy bar mixture. mix until smooth and add 1/4 cup of the buttermilk. stir in the flour mixture alternately with the remaining 1 cup of buttermilk, mix only until just blended. gently fold in the stiffly beaten egg whites. pour batter into prepared pans.
• bake at 350 degrees f (175 degrees c) for 45 minutes. let cakes cool in pans for 5 minutes then turn out a cake rack to finish cooling. serve with ice cream or whipped cream, if desired.