• Ingredients
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3/4 cup shortening
  • 1 1/2 cups white sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 cup milk
  • 5 egg whites
  • 4 (2.15 ounce) milk chocolate covered caramel and nougat bars

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch round cake pans.
  • Sift cake flour and combine with baking powder, and salt. Set mixture aside.
  • With and electric mixer, beat shortening, sugar, and vanilla until fluffy. Add flour mixture and milk alternately to the shortening mixture.
  • Beat egg whites until stiff peaks form. Fold egg whites into flour mixture then fold in chopped candy bars. Pour batter into prepared pans.
  • Bake at 375 degrees F (190 degrees C) for 20 minutes. Let cakes cool in pans for 10 minutes then remove from pans. Drizzle with melted caramel if desired.

Nutritional Information

Amount Per Serving  Calories: 244 | Total Fat: 10.2g | Cholesterol: 2mg Powered by ESHA Nutrient Database Nutritional Information Caramel Nougat Cake II Servings Per Recipe: 20 Amount Per Serving Calories: 244

  • Total Fat: 10.2g
  • Cholesterol: 2mg
  • Sodium: 78mg
  • Total Carbs: 35.5g
  •     Dietary Fiber: 0.4g
  • Protein: 3g