BABY RUTH LAYER CAKE
FOR THE CAKE:
8 (1.9 oz each) Baby Ruth bars, cutup
4 tbsp chunky peanut butter
6 tbsp evaporated milk
2 cups unsifted flour
1 tsp baking soda
1/2 tsp baking powder
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
1/2 tsp vanilla
1 cup buttermilk
Baby Ruth Filling and Topping (recipe follows)
Whipped Topping (recipe follows)
Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round layer cake pans.
Combine 8 cut-up Baby Ruth bars, peanut butter and 6 Tbsp 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; set aside.
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 tsp vanilla. Add dry ingredients alternately with the buttermilk, blending on low speed after each addition, only until blended. Pour into prepared pans.
Bake in preheated 350 degree F oven for about 30 minutes. Cool in pans on rack for 10 minutes. Turn out and finish cooling on rack.
Meanwhile, prepare the Baby Ruth Filling and Topping and Whipped Topping.
TO ASSEMBLE THE CAKE:
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.
BABY RUTH FILLING AND TOPPING
6 (1.9 oz each) Baby Ruth bars, cut up
2 egg yolks
1 cup evaporated milk
1 cup sugar
1/2 cup butter
1 cup coconut flakes
8 tbsp coarsely chopped peanuts
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
1 cup heavy (whipping) cream
1 egg white, stiffly beaten
2 1/2 tbsp powdered sugar, sifted
3/4 tsp vanilla
Whip heavy cream stiff; fold in stiffly beaten egg white, powdered sugar and vanilla.
Makes 1 (2-layer) cake
Adapted from unknown source
FOR THE CAKE:
8 (1.9 oz each) Baby Ruth bars, cutup
4 tbsp chunky peanut butter
6 tbsp evaporated milk
2 cups unsifted flour
1 tsp baking soda
1/2 tsp baking powder
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
1/2 tsp vanilla
1 cup buttermilk
Baby Ruth Filling and Topping (recipe follows)
Whipped Topping (recipe follows)
Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round layer cake pans.
Combine 8 cut-up Baby Ruth bars, peanut butter and 6 Tbsp 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; set aside.
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 tsp vanilla. Add dry ingredients alternately with the buttermilk, blending on low speed after each addition, only until blended. Pour into prepared pans.
Bake in preheated 350 degree F oven for about 30 minutes. Cool in pans on rack for 10 minutes. Turn out and finish cooling on rack.
Meanwhile, prepare the Baby Ruth Filling and Topping and Whipped Topping.
TO ASSEMBLE THE CAKE:
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.
BABY RUTH FILLING AND TOPPING
6 (1.9 oz each) Baby Ruth bars, cut up
2 egg yolks
1 cup evaporated milk
1 cup sugar
1/2 cup butter
1 cup coconut flakes
8 tbsp coarsely chopped peanuts
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
1 cup heavy (whipping) cream
1 egg white, stiffly beaten
2 1/2 tbsp powdered sugar, sifted
3/4 tsp vanilla
Whip heavy cream stiff; fold in stiffly beaten egg white, powdered sugar and vanilla.
Makes 1 (2-layer) cake
Adapted from unknown source
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