Nestle Crunch Bar Sour Cream Cake Recipe - Cooking Index
Nestle Crunch Bar Sour Cream Cake Recipe - Cooking Index
| Cake | ||
| 12 | Nestle crunch bars | |
| 3/4 cup | 177ml | Water - hot |
| 2 tablespoons | 30ml | Butter - softened |
| 1 3/4 cups | 346g / 12oz | Sugar |
| 4 | Eggs - separated | |
| 1 cup | 237ml | Sour cream |
| 1 teaspoon | 5ml | Vanilla |
| 2 1/2 cups | 156g / 5.5oz | Cake flour - sifted |
| 2 teaspoons | 10ml | Baking soda |
| 3 tablespoons | 45ml | Water |
| 1/8 teaspoon | 0.6ml | Salt |
| Frosting | ||
| 30 | Nestle crunch candy bars | |
| 1 1/2 cups | 355ml | Sour cream |
| 2 teaspoons | 10ml | Vanilla |
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 tbs water.
Gently fold in egg whites which have been stiffly beaten with the salt.
Bake in 2 lightly buttered and floured 9" round layer pans in preheated 350F 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.
Source:
Woman's Day Magazine
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