"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cake, Chocolate-Peanut Butter & Babe Ruth Frosting Recipe

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This recipe for Cake, Chocolate-Peanut Butter & Babe Ruth Frosting, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pierre LaMontagne
Added: Tuesday, February 15, 2005


18.25 oz chocolate cake mix
1 cup creamy peanut butter
6 Babe Ruth candy bars (2.1 oz ea)
1 stick butter or margarine
1 cup evaporated milk
1 cup granulated sugar
1/2 cup dry-roasted peanuts, chopped
2 large egg yolks
1 cup coconut flakes, optional

Coarsely chop the candy bars.
Lightly grease and flour a 13x9 inch baking pan using butter or margarine.
Preheat the oven to 350.
Prepare the cake mix batter according to the package directions, except add the peanut butter, then mix.
Pour the batter into the prepared pan.
Bake for 30-40 minutes or until a wooden toothpick inserted in the center of the cake comes out dry.
Cool it completely in the pan on a wire rack.
Place the chopped candy bars and butter in a medium, heavy-duty saucepan.
Cook over low heat, stirring frequently, until it's all melted.
Let it cool.
Combine the evaporated milk, sugar, coconut, peanuts and egg yolks in a medium bowl; mix well.
Add this to the candy bar mixture.
Cook this over medium heat, stirring frequently, for about 10 minutes or until slightly thickened. Be careful with the heat so as to not cook the eggs.
Remove the pan from the heat to a bowl; cool it in the refrigerator for 30 minutes; stir.
Frost the cake with the candy bar frosting.
Refrigerate the cake until you're ready to serve it.

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Number Of Servings:
Preparation Time:
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Prep: 15 min Cooking: 45 mins Refrigerating: 30 min




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