Caramel Nougat Cake Ii

Ingredients

• Servings: 2
• 2 cups cake flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 3/4 cup shortening
• 1 1/2 cups white sugar
• 1 1/2 teaspoons vanilla extract
• 1 cup milk
• 5 egg whites
• 4 (2.15 ounce) milk chocolate covered caramel and nougat bars

Recipe

• preheat oven to 375 degrees f (190 degrees c). grease and flour two 8 inch round cake pans.
• sift cake flour and combine with baking powder, and salt. set mixture aside.
• with and electric mixer, beat shortening, sugar, and vanilla until fluffy. add flour mixture and milk alternately to the shortening mixture.
• beat egg whites until stiff peaks form. fold egg whites into flour mixture then fold in chopped candy bars. pour batter into prepared pans.
• bake at 375 degrees f (190 degrees c) for 20 minutes. let cakes cool in pans for 10 minutes then remove from pans. drizzle with melted caramel if desired.