Yield: 10 servings
|8 \N||Baby Ruth bars, 1.9oz, cutup|
|4 tablespoons||Peanut butter, chunky|
|6 tablespoons||Evaporated milk|
|2 cups||Flour, unsifted|
|1 teaspoon||Baking soda|
|½ teaspoon||Baking powder|
|6 \N||Baby Ruth Bars, 1.9oz, cutup|
|2 \N||Egg yolks|
|1 cup||Evaporated milk|
|1 cup||Heavy cream|
|1 \N||Egg white, stiffly beaten|
|½ cup||Butter, softened|
|1 cup||Coconut, flaked|
|8 tablespoons||Peanuts, coarsely chopped|
|2½ tablespoon||Powdered sugar, sifted|
FILLING & TOPPING
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 ½ 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.