Ingredients: |
Ingredients: 9 fun size or 21 mini Chocolate-coated caramel and creamy nougat bars
1/2 cup Butter or Margarine
2 cups Sugar
1 cup Shortening
3 large Eggs
2-1/2 cups all-purpose Flour
1 tsp Salt
1-1/2 cups Buttermilk
1/2 tsp Baking Soda
1 tsp Vanilla extract
Frosting:
3 cups Miniature Marshmallows
3/4 cup Butter or Margarine, cut up
3/4 cup Evaporated Milk
6 ounces Unsweetened Chocolate, chopped
6 cups Powdered Sugar
1 Tbsp Vanilla extract
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Directions: |
Directions:Melt candy bars and butter in a heavy saucepan over low heat about 5 minutes, stirring until smooth. Set aside.
Beat sugar and shortening at medium speed with an electric mixer about 3 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
Combine flour and salt. Stir together buttermilk and baking soda. Gradually add flour mixture to sugar mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in melted candy bar mixture and vanilla. Spoon batter into 3 greased and floured 9-inch cake pans.
Bake at 350º for 30 minutes or until a wooden pick comes out clean. Cool in pans on a wire rack, 10 minutes, remove cakes from pans and let cool completely on wire rack. Spread half of Chocolate Marshmallow Frosting evenly between cake layers. Spread remaining frosting evenly over top and sides of cake. Garnish, if desired.
Frosting:
Melt first 4 ingredients in a 2-quart saucepan over medium-low heat, stirring 5 minutes or until mixture is smooth.
Transfer chocolate mixture to a large bowl. Place the bowl into a larger bowl filled with ice and water. Gradually add powdered sugar, beating at low speed with an electric mixer. Increase speed to medium-high, an beat 5 minutes or until frosting is cool, thick and spreadable. Stir in 1 Tbsp vanilla. |
This recipe for Heavenly Candy Bar Cake with Chocolate Marshmallow Frosting is from