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Chocolate-Peanut Butter Cake with Baby Ruth Frosting Recipe
|Chocolate cake mix||18 1⁄4 Ounce|
|Creamy peanut butter||1 Cup (16 tbs)|
|Candy bars||12 3⁄5 Ounce, chopped (6 bars of 2.1 ounce each NESTLE Â® BABY RUTH Â®)|
|Butter/Margarine||1⁄2 Cup (8 tbs) (1 stick)|
|Evaporated milk||1 Cup (16 tbs) (NESTLEÂ® CARNATIONÂ®)|
|Granulated sugar||1 Cup (16 tbs)|
|Sweetened flaked coconut||1 Cup (16 tbs)|
|Dry roasted peanuts||1⁄2 Cup (8 tbs), chopped|
|Egg yolks||2 Large|
Calories 511 Calories from Fat 191
% Daily Value*
Total Fat 22 g33.5%
Saturated Fat 9.2 g46.2%
Trans Fat 0 g
Cholesterol 45.8 mg
Sodium 336.6 mg14%
Total Carbohydrates 75 g25%
Dietary Fiber 3.2 g13%
Sugars 51 g
Protein 7 g14.8%
Vitamin A 5.1% Vitamin C 0.6%
Calcium 6.9% Iron 6.3%
*Based on a 2000 Calorie diet
PREPARE cake mix batter according to package directions, adding peanut butter before mixing. Pour into prepared pan.
BAKE for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
PLACE chopped Baby Ruth and butter in medium, heavy-duty saucepan. Cook over low heat, stirring frequently, until Baby Ruth is melted. Combine evaporated milk, sugar, coconut, peanuts and egg yolks in medium bowl. Add to Baby Ruth mixture. Cook over medium heat, stirring frequently, for about 10 minutes or until thickened. Cool in refrigerator for 30 minutes; stir.
FROST cake with Baby Ruth frosting. Refrigerate cake until ready to serve.
Makes 15 servings.