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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 4 |
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This cake takes a little more time and effort than most but is well worth the extra time. Your family will love you for it. This is OH SO GOOD! I like to serve this with my homemade vanilla ice cream. Not sure of prep time. Ingredients:
6 chocolate-coated caramel nougat bars (i use milky way's) |
1 cup butter, sofented and divided |
2 cups sugar |
4 large eggs |
2 1/2 cups flour |
1/4 teaspoon baking soda |
1 1/4 cups buttermilk |
2 teaspoons vanilla |
1 cup chopped pecans |
2 1/4 cups sifted powdered sugar |
3 tablespoons cocoa |
1/4 cup butter, softened |
6 tablespoons milk |
Directions:
1. For Cake: Melt candy bars and 1/2 cup of the butter in a heavy saucepan over low heat, stirring well until smooth; set aside.
2. In a large bowl beat remaining 1/2 cup butter and sugar together at medium speed with mixer until fluffy.
3. Add eggs, one at a time, beating until blended after each addition.
4. In a bowl combine the flour and baking soda; add to sugar mixture alternately with the buttermilk; beginning and ending with the flour mixture.
5. Beat at low speed with mixer after each addition.
6. Stir in melted candy bar mixture, vanilla and pecans.
7. Pour into a greased and floured 12 cup Bundt pan or 10 tube pan.
8. Bake in 350 degree preheated oven for 1 hour and 15 minutes or until cake tests done.
9. Cool in pan on wire rack for about 10 minutes; remove from pan and cool completely.
10. Drizzle with the chocolate glaze.
11. For the glaze: Stir together the sugar and cocoa in a large mixing bowl; add butter and milk; beat at medium speed with mixer until smooth.
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