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Name: Baby Ruth Layer Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1 1/4 c Sugar; 1/2 c Butter; 1 ts Baking soda; 2 Eggs; 6 tb Evaporated milk; 1/2 ts Vanilla; 1/2 ts Baking Powder; 1/2 c Softened butter; 3/4 ts Vanilla; 2 Egg yolks; 1 c Sugar; 4 tb Chunky salted peanut butter; 1 Stiffly beaten egg white; 8 Baby Ruth bar; 1.9 oz, cut; 2 1/2 tb Powdered sugar; sifted; 8 tb Peanuts; coarsely chopped; 1 c Heavy cream; 2 c Flour; unsifted; 1 c Buttermilk; 1 c Evaporated milk; 1 c Coconut flakes; 6 Baby Ruth bar; 1.9 oz, cut

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INGREDIENTS

1 1/4 c Sugar
1/2 c Butter
1 ts Baking soda
2 Eggs
6 tb Evaporated milk
1/2 ts Vanilla
FILLING & TOPPING
1/2 ts Baking Powder
1/2 c Softened butter
3/4 ts Vanilla
2 Egg yolks
1 c Sugar
4 tb Chunky salted peanut butter
WHIPPED TOPPING
1 Stiffly beaten egg white
8 Baby Ruth bar; 1.9 oz, cut
2 1/2 tb Powdered sugar; sifted
8 tb Peanuts; coarsely chopped
1 c Heavy cream
2 c Flour; unsifted
1 c Buttermilk
1 c Evaporated milk
1 c Coconut flakes
6 Baby Ruth bar; 1.9 oz, cut
CAKE MIX

Servings

INSTRUCTIONS

From: Brenda Laughlin Date: Wed, 24 Jul 1996 17:20:39 -0500 Combine 8 cut-up Baby Ruths, 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. Whipped Topping: Whip heavy cream stiff; fold in stiffly beaten egg white, powdered sugar and vanilla. Assembly: Spread cooled filling between layers and on top of cake. Spread whipped topping on the sides of the cake. Cut carefully with a sharp knife. EAT-L Digest 23 July 96 From the EAT-L recipe list. Downloaded from G Internet, G Internet.

NOTES

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Baby Ruth Layer Cake

1 1/4 c Sugar
1/2 c Butter
1 ts Baking soda
2 Eggs
6 tb Evaporated milk
1/2 ts Vanilla
 FILLING & TOPPING
1/2 ts Baking Powder
1/2 c Softened butter
3/4 ts Vanilla
2 Egg yolks
1 c Sugar
4 tb Chunky salted peanut butter
 WHIPPED TOPPING
1 Stiffly beaten egg white
8 Baby Ruth bar; 1.9 oz, cut
2 1/2 tb Powdered sugar; sifted
8 tb Peanuts; coarsely chopped
1 c Heavy cream
2 c Flour; unsifted
1 c Buttermilk
1 c Evaporated milk
1 c Coconut flakes
6 Baby Ruth bar; 1.9 oz, cut
 CAKE MIX

From:    Brenda Laughlin <brenl104@MAAS.NET>    Date:    Wed, 24 Jul 1996 17:20:39 -0500  Combine 8 cut-up Baby Ruths, 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. Whipped Topping: Whip heavy cream stiff; fold in stiffly  beaten egg white, powdered sugar and vanilla. Assembly: Spread cooled  filling between layers and on top of cake. Spread whipped topping on the  sides of the cake. Cut carefully with a sharp knife.    EAT-L Digest 23 July 96    From the EAT-L recipe list.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (616g)
Recipe Makes: 10 Servings

Calories: 1115
Calories from Fat: 388 (35%)

Amt Per Serving		% DV

	Total Fat 43.1g	57 %
	Saturated Fat 24.1g	121 %
	Monounsaturated Fat 13g
	Polyunsanturated Fat 3g
Cholesterol 633.3mg		195 %
Sodium 422.1mg		15 %
Potassium 416.2mg		11 %
Total Carbohydrate 168.2g		49 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 166.7g
Protein 19.2g		27 %
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Calories per serving: 1115

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