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Baby Ruth™ Layer Cake

"Takes a touch extra attempt but oh so worth it! Perfect for a unique night meal, bathe, or garden celebration. This is also my husband's preferred request for his birthday!"

Ingredients :

eight (1.2 ounce) bars Baby Ruth ™ sweet bars, chopped
four tablespoons crunchy peanut butter
6 tablespoons evaporated milk
2 cups all-reason flour
1 teaspoon baking soda
half teaspoon baking powder
1/2 cup butter, softened
1 1/4 cups white sugar
2 eggs
half teaspoon vanilla extract
1 cup buttermilk
6 (1.2 ounce) bars Baby Ruth ™ candy bars, chopped
2 egg yolks
1 cup evaporated milk
1 cup white sugar
1/2 cup butter
1 cup flaked coconut
half cup chopped peanuts
1 cup heavy whipping cream
1 egg white
2 1/2 tablespoons sifted confectioners' sugar
three/4 teaspoon vanilla extract

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 tiers F (a hundred seventy five degrees C). Grease and flour nine inch spherical pans.
In the pinnacle of a double boiler, Combine 8 chopped sweet bars, peanut butter, and 6 tablespoons milk. Heat and stir until melted, stirring constantly. Let cool.
Sift together flour, baking soda and baking powder. Set apart.
In a large bowl, cream half cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs and beat well. Blend in cooled candy aggregate and 1/2 teaspoon vanilla.
On low velocity, upload flour aggregate to creamed combination, alternating with buttermilk. Do now not overmix.
Pour into 2 greased and floured 9 inch spherical cake pans and bake at 350 tiers F (175 stages C) for half-hour. Cool in pans on racks for 10 mins. Turn out and finish cooling on rack.
For filling and topping: Melt 6 candy bars in double boiler, then set apart. In a saucepan, combine egg yolks, 1 cup evaporated milk, 1 cup sugar and half of cup butter. Cook and stir till thick over medium warmth for about 10 mins. Remove from warmness and blend in melted candy aggregate, coconut and peanuts. Cool, then beat vigorously with spoon.
For whipped topping, whip heavy cream till stiff. In a smooth bowl, whip egg white until stiff. Fold egg white, confectioners sugar and three/four teaspoon vanilla into whipped cream.
To assemble, spread cooled filling between layers and on pinnacle of cake. Spread whipped topping on aspects of cake.

Notes :

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