How to Make Caramel Nougat Cake II - A Step-by-Step Guide

Indulge in a decadent treat with this irresistible Caramel Nougat Cake II recipe. This show-stopping dessert is perfect for special occasions or whenever you're craving something truly indulgent. With layers of rich chocolate cake, creamy caramel filling, and gooey nougat, this cake is a deliciously satisfying treat that will have everyone coming back for seconds.

One of the best things about this Caramel Nougat Cake II is that it's easier to make than it looks. The chocolate cake is ...

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Ingredients

  • 2 cups cake flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • ¾ cup shortening
  • 1 ½ cups white sugar
  • 1 ½ teaspoons vanilla extract
  • 1 cup milk
  • 5 egg whites
  • 4 (2.15 ounce) milk chocolate covered caramel and nougat bars

Information

  • Servings: 20
  • Yield: 2 to 8 - inch round cakes

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch round cake pans.
  • Sift cake flour and combine with baking powder, and salt. Set mixture aside.
  • With and electric mixer, beat shortening, sugar, and vanilla until fluffy. Add flour mixture and milk alternately to the shortening mixture.
  • Beat egg whites until stiff peaks form. Fold egg whites into flour mixture then fold in chopped candy bars. Pour batter into prepared pans.
  • Bake at 375 degrees F (190 degrees C) for 20 minutes. Let cakes cool in pans for 10 minutes then remove from pans. Drizzle with melted caramel if desired.
  • Nutrition

    244 cal.

    • Total Fat: 10g
    • Saturated Fat: 4g
    • Cholesterol: 2mg
    • Sodium: 79mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 0g
    • Total Sugars: 23g
    • Protein: 3g
    • Vitamin C: 0mg
    • Calcium: 45mg
    • Iron: 1mg
    • Potassium: 63mg