CARAMEL NOUGAT CAKE
Very rich, moist cake. Eat sparingly. This recipe came from my cousin Marty.
Provided by J. Griffith
Categories Desserts Cakes Bundt Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan to within an inch of the top of the pan. It is very important not to grease and flour clear to the top. it will run over, make an awful mess in your oven, and the cake will fall.. Mix together the flour and baking soda. Set aside.
- In microwave or double boiler, melt 7 milk chocolate covered caramel and nougat candy bars with 1/2 cup butter. Stir until smooth, and set aside to cool.
- In a large bowl, cream sugar and 1/2 cup softened butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the melted candy mixture. Pour batter into prepared pan.
- Bake at 325 degrees F (165 degrees C) for about 60 minutes, or until toothpick inserted in cake comes out dry.
- To make the glaze: Melt 3 milk chocolate covered caramel and nougat candy bars with 6 tablespoons butter. Pour glaze over top of the cake, and let it run down the sides. Sprinkle with chopped nuts if desired.
Nutrition Facts : Calories 696.3 calories, Carbohydrate 90.3 g, Cholesterol 107.8 mg, Fat 34.6 g, Fiber 1.5 g, Protein 7.9 g, SaturatedFat 20.2 g, Sodium 377.9 mg, Sugar 64.5 g
CARAMEL NOUGAT CAKE III
The nougat texture makes this cake perfect as a heavy, moist foundation for scoops of ice cream!
Provided by Stephanie
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 10 inch bundt pan.
- Melt candy bars and 1/2 cup of the butter or margarine in the top half of a double boiler. Let cool.
- Cream remaining 1/2 cup butter or margarine with the sugar. Add eggs one at a time mixing well after each one. Add buttermilk alternately with flour and soda to egg mixture. Add vanilla and melted candy mixture and mix until smooth. Fold in chopped pecans and pour into the prepared pan.
- Bake at 350 degrees (175 degrees C) for one hour. Cool for 15 minutes in the pan then turn out onto wire rack to cool.
Nutrition Facts : Calories 546.7 calories, Carbohydrate 69.8 g, Cholesterol 105.3 mg, Fat 27.4 g, Fiber 1.8 g, Protein 7.3 g, SaturatedFat 13.4 g, Sodium 107.1 mg, Sugar 46.9 g
CHOCOLATE CARAMEL CRISPY CAKES
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h25m
Yield approximately 40
Number Of Ingredients 4
Steps:
- Break the candy bars into bits and drop them into a saucepan. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated.
- Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.
CARAMEL CAKE
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
- Place the cake mix, milk, melted butter, eggs, and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
- Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27 to 29 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack to that the cakes are right side up. Allow them to cool completely, 30 minutes more.
- Meanwhile, prepare the Quick Caramel Frosting.
- Place one cake layer, right side up, on a serving platter. Spread the top with the warm frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes. Work quickly, as the frosting will set. (If the frosting gets too hard to work with, place the pan back over low heat for 1 minute, stirring constantly, to soften it up.) Once the frosting has set, slice and serve.
- Store this cake, covered in plastic wrap or aluminum foil, at room temperature for up to 1 week or freeze, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
- Place the butter and brown sugars in a medium-size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil, about 2 minutes. Add the milk, stir, and bring the mixture back to a boil, then remove the pan from the heat. Add the confectioners' sugar and vanilla. Beat with a wooden spoon until the frosting is smooth.
- Use immediately (while still warm) to frost the cake of your choice or the frosting will harden. If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.
CARAMEL NOUGAT CANDY
With crunchy peanuts, gooey caramel and fluffy marshmallow creme, these sweet sensations taste just like one of my favorite candy bars. I usually make several batches of candy at a time to include on my Christmas dessert tray or to give as gifts.-Maddymoo, Taste of Home Online Community
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- In a large microwave-safe bowl, melt white chocolate; stir until smooth. Stir in marshmallow creme and peanut butter. Let stand 5 minutes or until cool enough to handle. Roll into 3/4-in. balls., In another microwave-safe bowl, melt caramels with water; stir until smooth. Dip balls in caramel; allow excess to drip off. Roll in peanuts and place on waxed paper-lined baking sheets. Chill until firm. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 105 calories, Fat 6g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 57mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.
CARAMEL TOPPED CHOCOLATE CAKE
Make and share this Caramel Topped Chocolate Cake recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 55m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350*.
- Grease 13x9x2-inch baking pan; set aside.
- Stir together flour, cocoa, baking powder, baking soda, and salt; set aside.
- In large bowl combine eggs, sugar, oil, and vanilla; stir in reserved flour mixture.
- Gradually stir in 2 cups water; stir in half of candy.
- Pour into prepared pan.
- Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
- Remove from oven; place on wire rack.
- Using meat fork, poke holes in warm cake.
- In small saucepan heat caramel topping over low heat until warm; drizzle over warm cake.
- Cool completely.
- Cut into squares.
- Top with whipped topping and remaining candy.
Nutrition Facts : Calories 549.3, Fat 22.1, SaturatedFat 4.1, Cholesterol 35.6, Sodium 508, Carbohydrate 84.8, Fiber 1.6, Sugar 40.9, Protein 5.3
CARAMEL NOUGAT COOKIES
These cookies are very rich and very good. They are not hard to make, just time consuming, but they are worth it. The original recipe came from VeryBestBaking.
Provided by ratherbebaking
Categories Bar Cookie
Time 1h30m
Yield 180 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350.
- Line 17x11x1 baking pan with parchment paper Cookie Layer: In a large mixing bowl, beat 1 cup butter, brown sugar and 1/4 cup white sugar until creamy.
- Add pudding mix, eggs and 1 teaspoon vanilla, mix well.
- Blend together flour, soda and salt, gradually mix into sugar mixture.
- Mix in 1 1/3 cup butterscotch chips.
- Spread onto prepared pan.
- Bake 10-11 minutes, until light golden brown.
- To create a chewier cookie base, hold pan 2-3 inches above counter and allow to drop.
- Place on cooling rack, cool completely.
- Nougat Layer: In a medium heavy sauce pan over medium heat, melt 1/4 cup butter, 1 cup sugar and evaporated milk.
- Stirring constantly, bring to boil, stirring constantly, cook 5 minutes.
- Remove from heat.
- Add marshmallow creme, 1/4 cup peanut butter, 1 teaspoon vanilla.
- Stir in peanuts.
- Spread on cooled cookie layer.
- Refrigerate for 15 minutes.
- Caramel Layer: In medium heavy saucepan, over low heat combine caramels and cream.
- Heat until blended, stirring constantly.
- Cool until just warm.
- Spread over nougat layer.
- Refrigerate 15 minutes.
- Chocolate Layer: In a medium micowave safe bowl, melt chocolate chips, 1/3 cup butterscotch chips and 1/4 cup peanut butter for 1 minute at power level 7 (70%).
- Stir, heat another 30 seconds.
- Stir until smooth.
- Spread over caramel layer.
- Let chocolate layer harden before cutting into 1 inch squares.
- Store in airtight container in refrigerator.
Nutrition Facts : Calories 74.2, Fat 3.9, SaturatedFat 1.9, Cholesterol 6.5, Sodium 65.4, Carbohydrate 9.3, Fiber 0.3, Sugar 6.9, Protein 1.1
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