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Babe ruth layer cake
Artist: _ Yield: 10
Categories: Cakes, Candies & Sweets, Desserts Rating: no rating.
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Ingredients:
CAKE MIX
8 Baby Ruth bars, 1.9oz, cutup
4 tbspPeanut butter, chunky
6 tbspEvaporated milk
2 cupFlour, unsifted
1 tspBaking soda
1/2 tspBaking powder
1/2 cupButter, softened
1 1/4 cupSugar
2 Eggs
1/2 tspVanilla
1 cupButtermilk
FILLING & TOPPING
6 Baby Ruth Bars, 1.9oz, cutup
2 Egg yolks
1 cupEvaporated milk
1 cupSugar
1/2 cupButter
1 cupCoconut, flaked
8 tbspPeanuts, coarsely chopped
WHIPPED TOPPING
1 cupHeavy cream
1 Egg white, stiffly beaten
2 1/2 tbspPowdered sugar, sifted
3/4 tspVanilla
Procedures:
1Combine 8 cut-up baby ruth"s, peanut butter and 6 tb evaporated milk in top of a double boiler; heat and stir until melted and blended.
2Cool.
3Combine flour, baking soda, and baking powder in a bowl; mix well.
4Cream butter and sugar thoroughly; add well beaten eggs and beat until light and fluffy.
5Blend in the cooled candy bar mix and ?ts vanilla.
6Add dry ingredients alternately with the buttermilk, blending on low speed after each addition, only until blended.
7Pour into 2 buttered and floured 9" round layer pans and bake in preheated 350°F oven for about 30 minutes.
8Cool in pans on rack for 10 minutes.
9Turn out and finish cooling on rack.
10Baby ruth filling & topping: melt candy bars in top of double boiler.
11Combine egg yolks, evaporated milk, sugar and butter in a saucepan; cook and stir until thickened, over medium heat, about 10 minutes.
12Remove from heat and blend in melted candy bars, coconut and peanuts.
13Cool, then beat vigorously with wooden spoon.
14Whipped topping: whip heavy cream stiff; fold in stiffly beaten egg white, powdered sugar and vanilla.
15Assembly: spread cooled filling between layers and on top of cake.
16Spread whipped topping on the sides of the cake.
17Cut carefully with a sharp knife
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