Caramel Nougat Cake V

A new classic dessert with the zippy moistness of buttermilk and chocolaty nougat candy. This cake is topped off with a rich buttery glaze.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 821 Calories

Ingredients

• 2 cups white sugar
• 2 teaspoons vanilla extract
• ½ cup chopped walnuts
• ½ teaspoon baking soda
• 4 eggs
• 2 ½ cups all-purpose flour
• 1 cup buttermilk
• 2 cups confectioners' sugar
• 1 ½ cups margarine
• 11 (2.15 ounce) milk chocolate covered caramel and nougat bars

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and baking soda. Set aside.

Step 2

In a medium saucepan, melt 8 candy bars with 1/2 cup margarine, stirring until smooth. Remove from heat and set aside to cool.

Step 3

In a large bowl, cream together 1/2 cup margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Stir in cooled chocolate mixture and chopped nuts.

Step 4

Pour batter into prepared 10 inch tube pan. Bake in the preheated oven for 40 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely.

Step 5

To make the Frosting: In a medium saucepan melt remaining 3 candy bars with 1/2 cup margarine. Stir until smooth. Beat in confectioners' sugar to desired thickness.