Sour Cream Crunch Cake

Sour Cream Crunch Cake

12 (1.06 ounce) Nestle 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) Nestle Crunch bars
1 1/2 cups sour cream
2 teaspoons vanilla extract

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 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.

Bake in 2 lightly buttered and floured 9-inch round layer pans in preheated 350 degrees F 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 extract and beat until cool and creamy. Frost thickly between layers, on sides and top of cooled cake.


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