Nestle crunch bar sour cream cake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Nestle Crunch bars, 1-1/16oz | |
| ¾ | cup | Water, hot |
| 2 | tablespoons | Butter, softened |
| 1¾ | cup | Sugar |
| 4 | Eggs, separated | |
| 1 | cup | Sour cream |
| 30 | Nestle Crunch candy bars 1 1/16oz | |
| 1 | teaspoon | Vanilla |
| 2½ | cup | Cake flour, sifted |
| 2 | teaspoons | Baking soda |
| 3 | tablespoons | Water |
| ⅛ | teaspoon | Salt |
| 1½ | cup | Sour cream |
| 2 | teaspoons | Vanilla |
Directions
CAKE
FROSTING
Break up candy bars and melt in hot water on top of double boiler; cool.
Cream butter and sugar well. Beat in egg yolks beating well, then add sour cream and beat well. Blend in cooled candy bar-water mix and vanilla. Stir in flour ( do not beat!) until blended, then add baking soda which has been dissolved in 3 tb water. Gently fold in egg whites which have been stifly beaten with the salt. Bake in 2 lightly buttered and floured 9" round layer pans in preheated 350~F oven for 25-35 minutes. Cool in pans on rack for 10 minutes. Turn out and finish cooling on racks. Nestle Crunch Bar Frosting: Melt broken up candy bars in top of double boiler; stir in sour cream.
Remove from heat; add vanilla and beat until cool and creamy. Frost thickly between layers, on sides and top of cooled cake.