---------- Recipe via Meal-Master (tm) v8.01
       Title: Baby Ruth Layer Cake
  Categories: Cakes
       Yield: 10 servings
 ----------------------------------CAKE MIX----------------------------------
       8    Baby Ruth bars, 1.9oz, cutup      1/2 c  Butter, softened
       4 tb Peanut butter, chunky           1 1/4 c  Sugar
       6 tb Evaporated milk                     2    Eggs
       2 c  Flour, unsifted                   1/2 ts Vanilla
       1 ts Baking soda                         1 c  Buttermilk
     1/2 ts Baking powder                 
 -----------------------------FILLING & TOPPING-----------------------------
       6    Baby Ruth Bars, 1.9oz, cutup      1/2 c  Butter
       2    Egg yolks                           1 c  Coconut, flaked
       1 c  Evaporated milk                     8 tb Peanuts, coarsely chopped
       1 c  Sugar                         
 ------------------------------WHIPPED TOPPING------------------------------
       1 c  Heavy cream                     2 1/2 tb Powdered sugar, sifted
       1    Egg white, stiffly beaten         3/4 ts Vanilla
   Combine 8 cut-up Baby Ruth’s, peanut butter and 6 Tb evaporated milk in top
   of a double boiler; heat and stir until melted and blended. Cool. Combine
   flour, baking soda, and baking powder in a bowl; mix well. Cream butter and
   sugar thoroughly; add well beaten eggs and beat until light and fluffy.
   Blend in the cooled candy bar mix and 1/2 ts vanilla. Add dry ingredients
   alternately with the buttermilk, blending on low speed after each addition,
   only until blended. Pour into 2 buttered and floured 9 round layer pans
   and bake in preheated 350~F oven for about 30 minutes. Cool in pans on rack
   for 10 minutes. Turn out and finish cooling on rack.
    Baby Ruth Filling & Topping: Melt candy bars in top of double boiler.
   Combine egg yolks, evaporated milk, sugar and butter in a saucepan; cook
   and stir until thickened, over medium heat, about 10 minutes. Remove from
   heat and blend in melted candy bars, coconut and peanuts. Cool, then beat
   vigorously with wooden spoon.
    Whipped Topping: Whip heavy cream stiff; fold in stiffly beaten egg white,
   powdered sugar and vanilla.
    Assembly: Spread cooled filling between layers and on top of cake. Spread
   whipped topping on the sides of the cake. Cut carefully with a sharp knife.