nutty baby ruth layer cake
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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
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1 cchopped honey roasted peanuts
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1 cchopped chocolate covered peanuts
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1 boxGerman chocolate cake mix (18.25 oz)
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1 cwater
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1/3 cpeanut oil
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3large eggs
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1 pkginstant chocolate pudding mix
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1 3/4 ccreamy peanut butter
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3king size Baby Ruth candy bars, sliced
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1 ccaramel ice cream topping
- MOCHA CREAM CHEESE FROSTING
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3/4 calmond milk
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1 tubefrozen whipped topping, thawed
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3/4 cbrewed coffee, chilled
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8 ozcream cheese, softened
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4 Tbsphot fudge sauce
How To Make nutty baby ruth layer cake
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1Preheat oven to 350 degrees F.
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2To make the cake, grease and flour 2 (9-inch) round cake pans. Add the chopped honey roasted and chocolate covered peanuts; mix well.
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3In 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.
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4Pour into prepared cake pans. Add sliced baby ruth bars and press down with a spoon.
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5Bake for 30 minutes or a until toothpick inserted in the center comes out clean. Cool completely for 15 minutes.
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6To make the mocha cream cheese frosting, combine all ingredients in a medium bowl, whisking for 3 minutes until blended. Set aside.
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7Place 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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