nutty baby ruth layer cake

Recipe by
raymond spencer
st bernard, LA

What if a Baby Ruth candy bar and peanut butter are combined a one delicious cake recipe? That was the inspiration for this cake.

yield 10 serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For nutty baby ruth layer cake

  • CAKE
  • 1 c
    chopped honey roasted peanuts
  • 1 c
    chopped chocolate covered peanuts
  • 1 box
    German chocolate cake mix (18.25 oz)
  • 1 c
    water
  • 1/3 c
    peanut oil
  • 3
    large eggs
  • 1 pkg
    instant chocolate pudding mix
  • 1 3/4 c
    creamy peanut butter
  • 3
    king size Baby Ruth candy bars, sliced
  • 1 c
    caramel ice cream topping
  • MOCHA CREAM CHEESE FROSTING
  • 3/4 c
    almond milk
  • 1 tube
    frozen whipped topping, thawed
  • 3/4 c
    brewed coffee, chilled
  • 8 oz
    cream cheese, softened
  • 4 Tbsp
    hot fudge sauce

How To Make nutty baby ruth layer cake

  • 1
    Preheat oven to 350 degrees F.
  • 2
    To make the cake, grease and flour 2 (9-inch) round cake pans. Add the chopped honey roasted and chocolate covered peanuts; mix well.
  • 3
    In a large bowl, combine the cake mix, water, oil, eggs, pudding mix and peanut butter with an electric mixer at low speed until moistened. Beat for 2 minutes at the high speed.
  • 4
    Pour into prepared cake pans. Add sliced baby ruth bars and press down with a spoon.
  • 5
    Bake for 30 minutes or a until toothpick inserted in the center comes out clean. Cool completely for 15 minutes.
  • 6
    To make the mocha cream cheese frosting, combine all ingredients in a medium bowl, whisking for 3 minutes until blended. Set aside.
  • 7
    Place one cake on a serving plate. Spread with the caramel ice cream topping abd sprinkle with remaining sliced Baby Ruth bars. Top with the other cake. Spread with the frosting on the top and sides of the cake.
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