CAKE MIX
8 Baby Ruth bar; 1.9 oz, cut
-up
4 tb Chunky salted peanut butter
6 tb Evaporated milk
2 c Flour; unsifted
1 ts Baking soda
1/2 ts Baking powder
1/2 c Softened butter
1 1/4 c Sugar
2 Eggs
1/2 ts Vanilla
1 c Buttermilk
-FILLING & TOPPING-
6 Baby Ruth bar; 1.9 oz, cut
-up
2 Egg yolks
1 c Evaporated milk
1 c Sugar
1/2 c Butter
1 c Coconut flakes
8 tb Peanuts; coarsely chopped
WHIPPED TOPPING
1 c Heavy cream
1 Stiffly beaten egg white
2 1/2 tb Powdered sugar; sifted
3/4 ts Vanilla
From: Brenda Laughlin brenl104@MAAS.NET
Date: Wed, 24 Jul 1996 17:20:39 -0500
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.
EAT-L Digest 23 July 96
From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
10 Servings