Sour Cream Crunch Cake

Ingredients

Cake

• 12 (1.06 ounce) Nestlé Crunch bars
• 3/4 cup hot water
• 2 tablespoons butter, softened
• 1 3/4 cups granulated sugar
• 4 eggs, separated
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 1/2 cups cake flour, sifted
• 2 teaspoons baking soda
• 3 tablespoons water
• Pinch salt

Nestle Crunch Bar Frosting

• 30 (1.06 ounce) Nestlé Crunch bars
• 1 1/2 cups sour cream
• 2 teaspoons vanilla extract

Instructions

Cake

1. Break up candy bars and melt in hot water on top of double boiler; cool.
2. 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 extract. Stir in flour ( do not beat!) until blended, then add baking soda which has been dissolved in 3 tablespoons water. Gently fold in egg whites which have been stiffly beaten with the salt.
3. Bake in 2 lightly buttered and floured 9 inch round layer pans in preheated 350 degrees F oven for 25 to 35 minutes.
4. Cool in pans on rack for 10 minutes.
5. Turn out and finish cooling on racks.

Nestlé Crunch Bar Frosting

1. Melt broken up candy bars in top of double boiler; stir in sour cream. Remove from heat; add vanilla extract and beat until cool and creamy. Frost thickly between layers, on sides and top of cooled cake.

Attribution

Posted by kdipaolo at Recipe Goldmine 6/14/01 9:12:49 pm.