Baby Ruth Layer Cake

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READY IN: 45mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine 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. Cool.
  • Combine flour, baking soda, and baking powder in a bowl; mix well.
  • 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 ts vanilla.
  • Add dry ingredients alternately with the buttermilk, blending on low speed after each addition, only until blended.
  • Pour into 2 buttered and floured 9" round layer pans and bake in preheated 350 F oven for about 30 minutes.
  • Cool in pans on rack for 10 minutes. Turn out and finish cooling on rack.
  • Baby Ruth Filling & Topping:
  • 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:.
  • Whip heavy cream stiff; fold in stiffly beaten egg white,powdered sugar and vanilla.
  • Assembly:
  • 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.
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