Caramel Nougat Cake V Popular Recipes

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Caramel Nougat Cake V

"Made with 11 regular milk chocolate protected caramel and nougat bars, buttermilk and baking soda."

Ingredients :

eleven (2.15 ounce) milk chocolate blanketed caramel and nougat bars
1 1/2 cups margarine
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
2 half of cups all-reason flour
half of teaspoon baking soda
1 cup buttermilk
half of cup chopped walnuts
2 cups confectioners' sugar

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H45M

Preheat oven to 350 stages F (a hundred seventy five levels C). Grease and flour a ten inch tube pan. Sift together the flour and baking soda. Set apart.
In a medium saucepan, melt eight candy bars with half of cup margarine, stirring until clean. Remove from heat and set aside to cool.
In a huge bowl, cream together half cup margarine and a pair of cups sugar until mild and fluffy. Beat inside the eggs one by one, then stir in the vanilla. Beat in the flour aggregate alternately with the buttermilk, blending just until included. Stir in cooled chocolate mixture and chopped nuts.
Pour batter into prepared 10 inch tube pan. Bake in the preheated oven for 40 to 60 mins, or till a toothpick inserted into the middle of the cake comes out easy. Let cool in pan for 15 mins, then turn out onto a cord rack and cool completely.
To make the Frosting: In a medium saucepan soften last 3 sweet bars with half of cup margarine. Stir until easy. Beat in confectioners' sugar to favored thickness.

Notes :

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