1 cup butter or margarine, divided
2 cups white sugar
4 eggs
2 1/2 cups flour
1 teaspoon baking soda
1 1/4 cups buttermilk
1 cup chopped pecans
2 1/2 cups sugar
1 cup evaporated milk
1 cup semisweet chocolate chips
1/2 cup butter
1 cup marshmallow creme
In a saucepan over medium low heat melt the milk chocolate covered caramel and nougat candy bars and 1/2 cup of the butter or margarine; set aside.
Cream 2 cups of the sugar and 1/2 cup of the butter or margarine together until light and fluffy. Beat in eggs one at time, mixing well after each one.
Combine the flour and the baking soda. Add alternately with the buttermilk to the egg mixture. Stir in the melted candy mixture and the pecans. Pour batter into a greased and floured 10 inch tube pan.
Bake at 325 degrees for 1 hour and 10 minutes. Cool for 20 minutes and then remove from pan very carefully. Allow cake to cool much more, and then frost with Marshmallow Chocolate Icing.
To Make Chocolate Marshmallow Icing: In a saucepan over medium heat cook the 2-1/2 cups sugar and the evaporated milk to the soft ball stage (238 degrees F.) Stir in semi-sweet chocolate chips, 1/2 cup butter or margarine and the marshmallow cream. Stir until all are melted. Remove from heat and beat until cooled. Spoon over top of cooled cake.
0 comments:
Post a Comment