Baby Ruth Layer Cakecakes ----CAKE MIX---- 8 baby ruth bars, 1.9oz, cutup 4 tablespoon peanut butter, chunky 6 tablespoon evaporated milk 2 cup flour, unsifted 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup butter, softened 1 1/4 cup sugar 2 eggs 1/2 teaspoon 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 tablespoon peanuts, coarsely chopped ----WHIPPED TOPPING---- 1 cup heavy cream 1 egg white, stiffly beaten 2 1/2 tablespoon powdered sugar, sifted 3/4 teaspoon 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. |
