Ingredients:
- 1 1/2 cups finely chopped assorted candy bars (if you use candy bars with caramel in it , you might freeze them before chopping them in food processor.)
- coarsely chopped assorted candy bars, such as hershey's, mars, nestle, or other (optional)
Directions:
- Grease and lightly flour three 8 x 1 1/2-inch round baking pans or two 9 x 2-inch pans. In a large skillet, cook 3/4 cup granulated sugar over medium-high heat until the sugar just begins to melt (do not stir). Reduce heat; cook until sugar is golden brown, about 1 to 3 minutes more, stirring constantly.
- Carefully stir in hot water (syrup will form lumps). Bring mixture to boiling; reduce heat. Continue stirring until mixture is free of lumps. Remove from heat. Pour syrup into a large glass measuring cup. Add additional water to equal 1 3/4 cups liquid. Set aside to cool.
- Preheat oven to 350. In a large mixing bowl stir together flour, baking powder, and baking soda. In another large mixing bowl beat together the 1 1/2 cups granulated sugar, the 2/3 cup butter, egg yolks, and the vanilla with an electric mixer on medium speed about 1 minute or until the mixture is smooth. Alternately add flour mixture and sugar syrup to egg yolk mixture, beating on low speed after each addition just until combined.
- Clean beaters thoroughly. In a medium mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold egg whites into batter.
- Divide batter into prepared pans; spread evenly. Bake for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pans on wire rack for 10 minutes. Remove cakes from pans. Transfer cakes to wire racks; cool completely. Prepare Browned Butter Frosting.
- To assemble, spread 1/2 cup Browned Butter Frosting over bottoms of two of the cake layers. Sprinkle each frosted layer with half of the finely chopped candy. Stack these layers on a cake plate, frosted sides up. Place the third (unfrosted) layer on top, rounded side up.
- Spread remaining frosting on top and sides of cake. If desired, garnish with the coarsely chopped candy bar pieces. Makes 16 servings.
- Browned Butter Frosting
- In a small saucepan heat and stir 1/2 cup butter* over low heat until melted. Continue heating until butter turns a nut-brown color. Remove from heat; cool for 5 minutes.
- In a large mixing bowl beat together two 3-ounce packages of softened cream cheese with 3 tablespoons butter until combined. Beat in about 2 cups sifted powdered sugar. Beat in the browned butter and 1 teaspoon vanilla. Gradually beat in an additional 4 1/2 cups sifted powdered sugar and 2 to 3 teaspoons milk until the frosting is of spreading consistency.
- *NOTE: Use butter only. Margarine or other spreads will not yield the same results and could keep the frosting mixture from setting properly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 361.68 Kcal (1514 kJ) | ||
| Calories from fat | 76.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.48g | 13% | |
|---|---|---|---|
| Cholesterol | 40.9mg | 14% | |
| Sodium | 45.24mg | 2% | |
| Potassium | 91.47mg | 2% | |
| Total Carbs | 68.06g | 23% | |
| Sugars | 42.21g | 169% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 3.61g | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 31.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 344.3 Kcal (1442 kJ) | ||
| Calories from fat | 72.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.08g | 13% | |
|---|---|---|---|
| Cholesterol | 38.93mg | 14% | |
| Sodium | 43.06mg | 2% | |
| Potassium | 87.07mg | 2% | |
| Total Carbs | 64.79g | 23% | |
| Sugars | 40.18g | 169% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 3.43g | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 30.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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