Caramel Nougat Cake III

This Caramel Nougat Cake recipe is a delightful way to end any meal. The cake is moist and flavorful, with a rich caramel frosting that will leave your guests wanting more.

Ingredients

• 1 cup unsalted butter
• 2 cups white sugar
• 4 eggs
• 1 cup buttermilk
• 2½ cups all-purpose flour
• ¼ teaspoon baking soda
• 2 teaspoons vanilla extract
• 1 (12 ounce) package milk chocolate chips
• 1 cup chopped pecans

Instructions

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease and flour a 10-inch bundt pan.

2. Melt candy bars and 1/2 cup of the butter or margarine in the top half of a double boiler. Let cool.

3. Cream remaining 1/2 cup butter or margarine with sugar until light and fluffy, then add eggs one at a time, mixing well after each addition.

4. Add buttermilk alternately with flour and baking soda to egg mixture, stirring until just combined after each addition. Stir in vanilla extract and melted candy mixture until smooth, then fold in chopped pecans before pouring into prepared bundt pan.

5. Bake cake at 350 degrees Fahrenheit (175 degrees Celsius) for one hour, then remove from oven and let cool for 15 minutes in pan before inverting onto wire rack to cool completely

Nutrition Facts

• Calories: 2200
• Fat: 100 g
• Saturated fat: 40 g
• Cholesterol: 200 mg
• Sodium: 350 mg
• Carbohydrates: 300 g
• Fiber: 5 g
• Sugar: 250 g
• Protein: 12 g