Baby Ruth Layer Cake

Ingredients

CAKE MIX 8 baby ruth bars, 1.9oz, cutup 4 tbsp peanut butter, chunky 6 tbsp evaporated milk 2 cup flour, unsifted 1 tsp baking soda 1/2 tsp baking powder 1/2 cup butter, softened 1 1/4 cup sugar 2 eggs 1/2 tsp vanilla 1 cup buttermilk FILLING & TOPPING 6 baby ruth bars, 1.9oz, cutup 2 egg yolks 1 cup evaporated milk 1 cup sugar 1/2 cup butter 1 cup coconut, flaked 8 tbsp peanuts, coarsely chopped WHIPPED TOPPING 1 cup heavy cream 1 egg white, stiffly beaten 2 1/2 tbsp powdered sugar, sifted 3/4 tsp vanilla

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Preparation
 
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.

 

 
Servings: 10

 

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