Baby Ruth™ Layer Cake Popular Recipes

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Baby Ruth™ Layer Cake

"Takes a touch more effort however oh so well worth it! Perfect for a special dinner party, bathe, or lawn birthday party. This is likewise my husband's favored request for his birthday!"

Ingredients :

8 (1.2 ounce) bars Baby Ruth ™ sweet bars, chopped
4 tablespoons crunchy peanut butter
6 tablespoons evaporated milk
2 cups all-purpose flour
1 teaspoon baking soda
half of teaspoon baking powder
1/2 cup butter, softened
1 1/4 cups white sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup buttermilk
6 (1.2 ounce) bars Baby Ruth ™ candy bars, chopped
2 egg yolks
1 cup evaporated milk
1 cup white sugar
half cup butter
1 cup flaked coconut
1/2 cup chopped peanuts
1 cup heavy whipping cream
1 egg white
2 1/2 tablespoons sifted confectioners' sugar
3/4 teaspoon vanilla extract

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 degrees F (one hundred seventy five tiers C). Grease and flour 9 inch round pans.
In the pinnacle of a double boiler, Combine eight chopped sweet bars, peanut butter, and six tablespoons milk. Heat and stir till melted, stirring constantly. Let cool.
Sift collectively flour, baking soda and baking powder. Set apart.
In a large bowl, cream half cup butter and 1 1/four cup sugar until light and fluffy. Add eggs and beat nicely. Blend in cooled sweet mixture and half teaspoon vanilla.
On low speed, add flour mixture to creamed aggregate, alternating with buttermilk. Do no longer overmix.
Pour into 2 greased and floured 9 inch spherical cake pans and bake at 350 stages F (one hundred seventy five stages C) for 30 minutes. Cool in pans on racks for 10 mins. Turn out and finish cooling on rack.
For filling and topping: Melt 6 candy bars in double boiler, then set aside. In a saucepan, combine egg yolks, 1 cup evaporated milk, 1 cup sugar and half of cup butter. Cook and stir until thick over medium warmness for about 10 mins. Remove from heat and blend in melted candy combination, coconut and peanuts. Cool, then beat vigorously with spoon.
For whipped topping, whip heavy cream till stiff. In a clean bowl, whip egg white until stiff. Fold egg white, confectioners sugar and three/4 teaspoon vanilla into whipped cream.
To gather, spread cooled filling between layers and on top of cake. Spread whipped topping on facets of cake.

Notes :

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