Recipe: Nestle Crunch Bar Sour Cream Cake with Nestle Crunch Bar Frosting

NESTLE CRUNCH BAR SOUR CREAM CAKE

42 Nestle Crunch Bars (1 1/16 oz each), divided use
3/4 cup hot water
2 tablespoons butter, softened
1 3/4 cups sugar
4 eggs, separated
2 1/2 cups sour cream, divided use
3 teaspoons vanilla, divided use
2 1/2 cups cake flour, sifted
2 teaspoons baking soda
3 tablespoons water
1/8 teaspoon salt

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Lightly butter and flour 2 (9-inch) round layer pans.

Break up 12 candy bars and melt in hot water on top of double boiler; cool.

Cream butter and sugar together well. Beat in egg yolks beating well, then add 1 cup sour cream and beat well. Blend in cooled candy bar-water mix and vanilla. Stir in flour (do not beat!) until blended, then add baking soda which has been dissolved in 3 tablespoons water.

Gently fold in egg whites which have been stiffly beaten with the salt. Divide between prepared pans.

Bake in preheated 350 degree F oven for 25-35 minutes. Cool in pans on rack for 10 minutes. Turn out and finish cooling on racks.

TO MAKE THE NESTLE CRUNCH BAR FROSTING:
Break up the remaining 30 candy bars and melt in top of double boiler; stir in remaining 1 1/2 cups sour cream. Remove from heat; add remaining 2 teaspoons vanilla and beat until cool and creamy.

Frost thickly between layers, on sides and top of cooled cake.