Caramel Nougat Cake II

This Caramel Nougat Cake is a wonderfully rich and moist cake, made even more delicious with a creamy caramel nougat filling. It’s the perfect dessert for any occasion!

Ingredients

  • 2 cups cake flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • ¾ cup shortening
  • 1 ½ cups white sugar
  • 1 ½ teaspoons vanilla extract
  • 5 egg whites
  • 4 (2.15 ounce) milk chocolate covered caramel and nougat bars

Instructions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch round cake pans.

2. Sift cake flour and combine with baking powder, and salt. Set mixture aside.

3. With an electric mixer, beat shortening, sugar, and vanilla until fluffy. Add flour mixture and milk alternately to the shortening mixture.

4. Beat egg whites until stiff peaks form. Fold egg whites into flour mixture then fold in chopped candy bars. Pour batter into prepared pans 5 Bake at 375 degrees F (190 degrees C) for 20 minutes 6 Let cakes cool in pans for 10 minutes then remove from pans Drizzle with melted caramel if desired

Nutrition Facts

  • Calories: 544
  • Fat: 28 g
  • Saturated fat: 8 g
  • Cholesterol: 32 mg
  • Sodium: 354 mg
  • Potassium: 191 mg
  • Carbohydrates: 68 g
  • Fiber: 1.4 g
  • Sugar: 45 g
  • Protein 7.1 g
Caramel Nougat Cake II
See also  Rocky Road

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