Baby Ruth Layer Cake

Title:
Baby Ruth Layer Cake

Yield:
10 Servings

Categories:
Cake




Ingredients:




----------------------------------CAKE
MIX----------------------------------


     8    Baby Ruth bar; 1.9 oz, cut


          -up


     4 tb Chunky salted peanut butter


     6 tb Evaporated milk


     2 c  Flour; unsifted


     1 ts Baking soda


   1/2 ts Baking powder


   1/2 c  Softened butter


 1 1/4 c  Sugar


     2    Eggs


   1/2 ts Vanilla


     1 c  Buttermilk





-----------------------------FILLING
& TOPPING-----------------------------


     6    Baby Ruth bar; 1.9 oz, cut


          -up


     2    Egg yolks


     1 c  Evaporated milk


     1 c  Sugar


   1/2 c  Butter


     1 c  Coconut flakes


     8 tb Peanuts; coarsely chopped



------------------------------WHIPPED
TOPPING------------------------------


     1 c  Heavy cream


     1    Stiffly beaten egg white


 2 1/2 tb Powdered sugar; sifted


   3/4 ts Vanilla





 From:    Brenda Laughlin 


 


 Date:    Wed, 24 Jul 1996 17:20:39 -0500


 Combine 8 cut-up Baby Ruth's, peanut butter and 6 Tb evaporated milk in top


 of a double boiler; heat and stir until melted and blended. Cool.  Combine


 flour, baking soda, and baking powder in a bowl; mix well. Cream butter and


 sugar thoroughly; add well beaten eggs and beat until light and fluffy.


 Blend in the cooled candy bar mix and 1/2 ts vanilla. Add dry ingredients


 alternately with the buttermilk, blending on low speed after each addition,


 only until blended. Pour into 2 buttered and floured 9" round layer pans


 and bake in preheated 350~F oven for about 30 minutes. Cool in pans on rack


 for 10 minutes. Turn out and finish cooling on rack. Baby Ruth Filling &


 Topping: Melt candy bars in top of double boiler. Combine egg yolks,


 evaporated milk, sugar and butter in a saucepan; cook and stir until


 thickened, over medium heat, about 10 minutes. Remove from heat and blend


 in melted candy bars, coconut and peanuts. Cool, then beat vigorously with


 wooden spoon. Whipped Topping: Whip heavy cream stiff; fold in stiffly


 beaten egg white, powdered sugar and vanilla. Assembly: Spread cooled


 filling between layers and on top of cake. Spread whipped topping on the


 sides of the cake. Cut carefully with a sharp knife.


 


 EAT-L Digest 23 July 96


 


 From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.