Serving Size : 10 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CAKE MIX-----
8 Baby Ruth bars, 1.9oz, cutup
4 tb Peanut butter, chunky
6 tb Evaporated milk
2 c Flour, unsifted
1 t Baking soda
1/2 ts Baking powder
1/2 c Butter, softened
1-1/4 c Sugar
2 Eggs
1/2 ts Vanilla
1 c Buttermilk
-----FILLING & TOPPING-----
6 Baby Ruth Bars, 1.9oz, cutup
2 Egg yolks
1 c Evaporated milk
1 c Sugar
1/2 c Butter
1 c Coconut, flaked
8 tb Peanuts, coarsely chopped
-----WHIPPED TOPPING-----
1 c Heavy cream
1 Egg white, stiffly beaten
2 1/2 tb Powdered sugar, sifted
3/4 ts Vanilla
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.
