MARCH 26TH: NOUGAT and MAKE UP YOUR OWN HOLIDAY

Caramel Nougat Cake

2 c. cake flour

1 tsp. baking powder

1/8 tsp. salt

¾ c. shortening

1 ½ c. white sugar

1 ½ tsp. vanilla

1 c. milk

5 egg whites

4 (2.15 oz.) milk chocolate covered caramel and nougat bars, chopped.

Preheat oven to 375°. Grease & flour two 8” round pans. Sift cake flour & combine with baking powder & salt. Set mixture aside. Beat shortening, sugar and vanilla until fluffy. Add flour mixture and milk alternately to shortening mixture. Beat egg whites until stiff peaks form. Fold egg whites into flour mixture; fold in chopped candy bars. Pour batter into prepared pans. Bake for 20 minutes. Let cakes cool in pans for 10 minutes; remove from pans. Drizzle with melted caramel, if desired. Yield: 20 servings.

(04 20 12)