Baby Ruth Layer Cake

Directions

1. Combine 8 cut-up Baby Ruth's, peanut butter and 6 Tb evaporated lowfat milk in top of a double boiler; heat and stir till melted and blended. Cold. Combine flour, baking soda, and baking pwdr in a bowl; mix well. Cream butter and sugar thoroughly; add in well beaten Large eggs and beat till light and fluffy.
2. Blend in the cooled candy bar mix and 1/2 ts vanilla. Add in dry ingredients alternately with the buttermilk, blending on low speed after each addition, only till blended. Pour into 2 buttered and floured 9" round layer pans and bake in preheated 350 F oven for about 30 min. Cold in pans on rack for 10 min. Turn out and finish cooling on rack.
3. Baby Ruth Filling & Topping: Heat candy bars in top of double boiler.
4. Combine egg yolks, evaporated lowfat milk, sugar and butter in a saucepan; cook and stir till thickened, over medium heat, about 10 min. Remove from heat and blend in melted candy bars, coconut and peanuts. Cold, then beat vigorously with wooden spoon.
5. Whipped Topping: Whip heavy cream stiff; mix in stiffly beaten egg white, powdered sugar and vanilla.
6. 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.