Buttermilk Recipes

[swtness]

my ways of using buttermilk are limited to pancakes. When i see a recipe that calls for it, i skip over it.

Buttermilk Cinnamon Coffee Cake

2 1/4 cups flour
1 cup light brown sugar
¾ cup granulated sugar
2 tsp cinnamon
1/2 tsp of kosher or sea salt
1/4 tsp ginger
¾ cup of corn oil
1 cup sliced almonds
1 tsp. baking powder
1 tsp. baking soda
1 egg
1¾ cups Buttermilk

Mix flour, brown sugar, granulated sugar, 1 tsp cinnamon, salt, and ginger. Using electric mixer, blend in corn oil. Remove 3/4 cup of the mixture and combine it with the almonds and remaining teaspoon of cinnamon. Mix and set aside. To remaining flour mixture, add baking powder and baking soda, egg and Buttermilk. Blend until smooth. Pour into buttered 13x9 pan. Sprinkle almonds mixture over top.

(Bake 350 degrees for 35-45 minutes, or until done. Cut into squares).

[LONDONROSE]

1 cup buttermilk
1/2 cup mayo or salad dressing
2 tbls spoon grated parmesian cheese
1 teaspoon fresh ground pepper
1 clove garlic minced.

mix all ingredients until well blended serve with mixed salad greens.

Enjoy

[LONDONROSE]

If your recipe calls for buttermilk and you don't have it take 1 tbl lemon juice or vinegar plus milk to equal 1 cup stir let stand 5 minutes.

next best subsitute

[GG]

Orange Buttermilk Salad

1 (20oz) can unsweetened crushed pineapple, undrained
3 Tablespoons of sugar
1 pkg (6 oz) orange gelatin
2 cups buttermilk
1 (8 oz) carton whipped topping
1 cup chopped nuts

In saucepan, combine pineapple and sugar; bring to a boi, stirring occasionally. When mixture boils, immediately add gelatin and stir until dissolved. Remove from heat; cool slightly. Stir in buttermilk. Chill until partially set. Fold in whipped topping and nuts. Pour into a lightly oiled (PAM) 8 1/2 quart mold. Chill overnight. 12-16 servings. Decorate with greens and sliced oranges.

[skyEyz_7]

Buttermilk Pie

1/2 cup butter or margarine, melted
1 1/2 cups sugar
3 tablespoons flour
3 eggs, beaten
1 pinch salt
1 teaspoon vanilla
1 cup buttermilk

Combine the ingredients in order: mix the butter with the sugar, add the flour and mix well; add the eggs and mix well add the salt, vanilla, and finally the buttermilk. Beat until smooth.
Put it in a deep dish pie shell and bake at 400F for 10 minutes, then reduce to 350F for 50-60 minutes.
Pie should turn a nice golden brown and a knife inserted should come out clean. I think it is absolutely best when it is just still warm.

[skyEyz_7]

Buttermilk Pancake Mix in a Jar

Pancake Mix
2 cups buttermilk baking mix
8 cups all-purpose flour
1/2 cup granulated sugar
8 teaspoons baking powder
4 teaspoons baking soda
2 teaspoons salt

Pancakes
1 egg, beaten
2 tablespoons vegetable oil
1 cup water (or more as needed)
1 1/2 cups buttermilk pancake mix (see above)
pancake mix.
Sift the ingredients together well.
Store in a container with a tight-fitting lid
pancakes
Mix ingredients until blended together.
Let it stand five minutes.
Cook pancakes.

Use the mix within 6 months of when you make it.
The pancakes made from this mix aren't as sweet as those made from Aunt Jemima mix, but they are good.
You can always add sugar, of course.
If you can't find buttermilk powder in your local grocery store, try a bulk food store.

This is a great gift idea you can make a small basket with this and gourmet flavored syrups and maybe hot chocolate mix the list can go on all up to you.

[skyEyz_7]

Buttermilk Biscuits

2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon baking powder
1/2 cup vegetable shortening
1 cup buttermilk

Preheat oven to 450 degrees F,.
Sift dry ingredients together.
Mix in shortening with pastry blender, fork, or fingertips until mixture resembles coarse crumbs.
Form a well in center of flour and pour buttermilk in.
Mix flour into this, stirring and working until flour leaves sides of bowl and forms a ball.
When it comes away from sides without sticking too bad, it's ready.
Otherwise, work in a little more flour.
Place dough on floured surface and knead 5-6 times.
Do not knead too much or dough will become tough.
Roll or pat out to about 1/2" thickness and cut with biscuit cutter or floured glass.
Place biscuits on ungreased cookie sheet.
Bake at 450 degrees F.
for 8-12 minutes or until light golden.
Brush tops with melted butter, if desired.
Serve warm with sausage gravy or butter and preserves, if desired.


Southern Buttermilk Biscuits

2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or salt
6 tablespoons unsalted butter, very cold
3/4 cup buttermilk (approx.)


Preheat your oven to 450 degrees F.
Combine the dry ingredients in a bowl, or in the bowl of a food processor.
Cut the butter into chunks and cut into the flour until it resembles course meal.
If using a food processor, just pulse a few times until this consistency is achieved.
Add the buttermilk and mix JUST until combined.
If it appears on the dry side, add a bit more buttermilk.
Turn the dough out onto a floured board.
Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick.
Use a round cutter to cut into rounds.
You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
Do not overbake.
Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
The dough must be handled as little as possible or you will have tough biscuits.
I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
You also must pat the dough out with your hands, lightly.
Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450 degrees for about 20 minutes.

[skyEyz_7]

Buttermilk Brownies

Brownies
1 cup butter or margarine
1/3 cup hershey cocoa
2 cups sugar
1 cup water (or 1 cup coffee)
2 cups unsifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 slightly beaten eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla
Frosting
1/4 cup butter
3 tablespoons hershey cocoa
3 tablespoons buttermilk
2 1/4 cups powdered sugar (confectioners')
1/2-1 teaspoon vanilla
1/2 cup english walnuts (butternuts, pecans, black walnuts or similar type nuts can be substituted for the English walnuts)


Brownies: In saucepan combine butter, cocoa, 2 cups sugar and 1 cup water (first four ingredients).
Bring to boil; stirring constantly.
Remove from heat and set aside.
In large mixing bowl, blend together flour, soda and salt.
In small bowl combine buttermilk, eggs and vanilla; whisk lightly with a fork.
Pour buttermilk mixture into dry ingredients; mix until smooth.
Add cocoa mixture gradually with mixer on low setting.
Mix until well blended (flour and buttermilk mixture will be thick and likely need to be scraped from sides of bowl to blend thoroughly).
Pour into greased 10 1/2 x 14 3/4 x 2 1/4 baking dish.
Bake at 375 deg F for 25 minutes; test with toothpick.
Immediately pour Frosting over brownies; spread evenly.
(Brownies will be very tender so spread gently.) Cool; cut into bars and serve.
Frosting: In saucepan, mix 1/4 cup butter, 3 tablespoons cocoa and 3 tablespoons buttermilk.
Cook and stir till boiling (mixture will be slightly curdled); remove from heat.
Beat in 2 1/4 cups powdered sugar and 1/2 teaspoon vanilla.
Fold in English walnuts.

Note : if you want a mocha brownie add coffee instead of water

[skyEyz_7]

Buttermilk Salad

1 (8 ounce) can crushed pineapple, do not drain
1 (3 1/2 ounce) package strawberry Jell-O gelatin dessert
1 cup buttermilk
8 ounces Cool Whip

Heat undrained pineapple and jello in a saucepan till jello is dissolved.
Mix in buttermilk and Cool Whip.
Pour into mold or bowl.
Refrigerate for several hours or overnight.

[skyEyz_7]

Buttermilk Donuts

1 tablespoon dry active yeast
1/2 cup warm water
1/2 cup buttermilk
3 tablespoons shortening, melted (DO NOT use oil)
3 tablespoons sugar
2 1/2-3 cups flour
3 teaspoons baking powder
1 teaspoon salt
vegetable oil
2 1/2 cups sifted powdered sugar
1/4 cup milk


Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Add buttermilk, shortening, sugar and 1 1/2 cup flour, baking powder and salt; mix well.
Add enough remaining flour to make a soft dough.
Turn dough onto a floured surface and knead several times.
Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter.
Place doughnuts on lightly floured surface, cover and let rise 45 minutes or until double in bulk.
Heat 2-3 inches of oil to 375°F.
(I use my Fry Daddy) Drop in 4 or 5 doughnuts at a time.
Cook about 2 minutes or until lightly golden in color, turning once.
Drain well on paper towels.
Combine 2 1/2 cups powdered sugar with 1/4 cup milk, stir until smooth.
Dip each doughnut in glaze while still warm; allow excess glaze to drip off.
Cool on wire rack or serve warm.

[skyEyz_7]

Blueberry Buttermilk Muffins

2 cups all-purpose flour
1/2 cup sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 egg, slightly beaten
1 cup buttermilk
1/4 cup melted butter or margarine
1 cup blueberries, washed and drained



Combine dry ingredients in a mixing bowl; set aside.
Combine egg, buttermilk, and butter; mix well.
Make a well in center of dry ingredients; pour in liquid ingredients.
Stir just until moistened.
Fold in blueberries.
Fill greased muffin pans 2/3 full.
Bake at 425 degrees for 20-25 minutes.
Remove from pan immediately.

Buttermilk Cranberry Muffins

1 cup cranberries, coarsely chopped
3/4 cup sugar, divided
3 cups all-purpose flour
3 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 egg
1 1/2 cups buttermilk, room temperature
2 tablespoons frozen orange juice concentrate, thawed

Cranberry Butter
1 cup cranberries
1 cup powdered sugar
1/2 cup butter or margarine
1 tablespoon lemon juice


Combine cranberries and 1/4 cup sugar; set aside.
Mix together flour, remaining sugar, baking powder, baking soda, and salt.
Using pastry blender, cut butter into dry ingredients until mixture resembles coarse meal.
Lightly beat together egg, buttermilk and orange juice.
Add the liquid and sweetened cranberries to dry ingredients, stirring until just moistened; be careful to not over mix.
Spoon batter into greased muffin cups, filling two-thirds full.
Bake at 375 degrees for 25 minutes.
To make cranberry butter, puree cranberries in blender.
Add sugar, butter, and lemon juice; process until smooth.
Refrigerate until ready to use.

[bushlady]

You need buttermilk to make the dressing


Ranch-Style Dressing makes 1/2 cup
2 tsp. salt
2 tsp. instant minced garlic
3 tbsp. dried onion flakes
2 tsp. fresh ground pepper
2 tsp. sugar
2-1/2 tsp. paprika
2-1/2 tsp. dried parsley flakes

1. Combine ingredients; blend well.
2. Store in a airtight container.
3. Give in decorative jars with directions below for dressing and dip.
DRESSING
1. In a bowl or jar combine 1 cup of mayonnaise and 1 cup buttermilk.
2. Add 1 tablespoon mix and blend well.
DIP
1. In a small bowl blend 1 tablespoon mix with 1 cup sour cream
2. Refrigerate for 1 hour before serving.

[Kitchen Witch]

CRÈME FRAICHE
Creamy Dessert Topping

Cultured cream that thickens and becomes slightly tart when left to stand at room temp. Good spooned over berries or warm chocolate pudding. A tablespoon or two stirred into soups and sauces gives them a velvety texture and silky sheen. Made with imported starters, or using sour cream a s a starter or:

2 c. whipping cream
2 T. buttermilk

Pour cream into 3-cup glass jar with lid. Add buttermilk; shake 1 minute. Let stand, covered and undisturbed at room temp for 6 to 12 hours or until thickened. If a soft consistency is desired, serve at once; for a thicker consistency, refrigerate 12 hours. To store, refrigerate up to 10 days; flavor will become slightly stronger as it matures.

VARIATION: SWEETENED CRÈME FRAICHE: Gently fold ½ c. confectioners? sugar and 1 T. vanilla extract into 2 c. thickened crème fraiche until blended. Cover and refrigerate.


RED VELVET CHEESECAKE

1 ½ c. chocolate graham cracker crumbs
¼ c. butter, melted
1 T. sugar

Press into 9-inch spring form.

24 oz. cream cheese
1 ½ c. sugar
4 large eggs, lightly beaten
3 T. cocoa
1 c. sour cream
½ c. whole buttermilk
2 t. vanilla extract
1 t. white vinegar
2 bottles (1 oz. each) red food coloring

Beat cream cheese and sugar; add eggs and remaining ingredients; mixing on low until fully combined. Pour into crust. Bake at 325* F. for 10 minutes; reduce heat to 300* F. and bake 1 hour 15 minutes more or until center is firm. Turn off oven and let sit in oven 30 minutes. Cool in pan 30 minutes. Cover and chill 8 hours.

3 oz. cream cheese
¼ c. butter
2 c. confectioners? sugar
1 t. vanilla extract

Beat cream cheese and butter; gradually add sugar and vanilla. Spread evenly over top of cheesecake.



BUTTERMILK BROWNIES

BROWNIES:
1 c. butter or margarine
1/3 c. cocoa
2 c. sugar
1 c. water (or 1 cup. coffee)
2 c. unsifted flour
1 t. baking soda
1/2 t. salt
2 slightly beaten eggs
1/2 c. buttermilk
1 1/2 t. vanilla

FROSTING:
1/4 c. butter
3 T. cocoa
3 T. buttermilk
2 1/4 c. confectioners? sugar
½ to 1 t. vanilla
1/2 c. English walnuts (butternuts, pecans, black walnuts or similar type nuts can be substituted for English walnuts)

BROWNIES: In saucepan, combine butter, cocoa, sugar and 1 cup water. Bring to boil; stirring constantly. Remove from heat and set aside.
In large mixing bowl, blend together flour, soda and salt.
In small bowl combine buttermilk, eggs and vanilla; whisk lightly with a fork.
Pour buttermilk mixture into dry ingredients; mix until smooth.
Add cocoa mixture gradually with mixer on low setting.
Mix until well blended (flour and buttermilk mixture will be thick and likely need to be scraped from sides of bowl to blend thoroughly).
Pour into greased 10 1/2 x 14 3/4 x 2 1/4 baking dish.
Bake at 375* F. for 25 minutes; test with toothpick.
Immediately pour Frosting over brownies; spread evenly.
(Brownies will be very tender so spread gently.) Cool; cut into bars and serve.

FROSTING: In saucepan, mix butter, cocoa and buttermilk. Cook and stir till boiling (mixture will be slightly curdled); remove from heat. Beat confectioners? sugar and 1/2 teaspoon vanilla. Fold in English walnuts.

VARIATION: For Mocha Brownies, add coffee instead of water.



CHOCOLATE GOBS

CAKE:
2 c. sugar
1/2 c. vegetable shortening
2 eggs
1 c. buttermilk
1 c. boiling water
1 t. vanilla extract
4 c. flour
1/2 t. baking powder
2 t. baking soda
1/2 c. cocoa

FILLING:
5 T. flour
1 c. milk
1 c. sugar
1/2 c. butter, softened
1/2 c. vegetable shortening
1 t. vanilla extract

Preheat oven to 425* F. In large mixing bowl, cream together sugar and shortening until fluffy. Add eggs and continue to beat. Stir together buttermilk, boiling water, vanilla, and blend this into the creamed mixture at low speed. Sift together flour, baking powder, baking soda, and cocoa. Add to mixture 1 cup at a time, blending well at low speed. Batter will be very thin. Drop by teaspoons onto ungreased cookie sheet. Bake for 5 minutes. Allow to cool and transfer onto waxed paper.
To make the filling, place flour into saucepan and slowly add milk, stirring until smooth. Set over medium heat and cook, stirring until very thick. Mixture should become as thick as solid vegetable shortening. Remove from heat and allow to cool completely. In a medium bowl, cream together sugar, butter, shortening, and vanilla using a handheld electric mixer. Add the cooled flour mixture and whip until fluffy. Spread onto bottom side of cookie and top with another cookie to make a sandwich. Wrap individually in plastic wrap and store in refrigerator.

[Kitchen Witch]

COCONUT CUPCAKES
MAKES 2 DOZEN

CUPCAKES:
3 c. flour
1 t. baking powder
½ t. salt
2 c. sugar
¾ c. unsalted butter, (1 ½ sticks)
6 large eggs
1 ½ t. almond extract
1 ½ t. vanilla extract
1 c. buttermilk
1 bag (14 oz.) sweetened flaked coconut (2 2/3 c.)

Preheat oven to 325* F. Line muffin tins. Whisk dry ingredients. Beat sugar and butter 5 minutes or until light and fluffy. On low, add eggs, one at a time; beat in extracts. Beat in dry ingredients alternately with buttermilk. Beat until just blended. Stir in coconut. Use 1/3 c. per muffin cup. Bake 25 to 30 minutes or until golden brown and tests done. Cool in pan 10 minutes; cool completely; ice.

CREAM CHEESE ICING:
2 pkgs. (8 oz. each) cream cheese
¾ c. unsalted butter ( 1 ½ sticks)
1 t. almond extract
1 t. vanilla extract
1 ½ lb. confectioners? sugar, sifted (5 2/3 c.)

Beat cream cheese, butter and extracts; beat in sugar. Makes about 5 c.
If desired, sprinkle tops with coconut.



HALLOWEEN CANDY BUNDT CAKE

1 c. finely chopped candy bars
4 ¾ c. cake flour
1 t. baking powder
1 t. baking soda
¾ t. salt
2 ¼ c. sugar
1 ½ c. butter at room temp
5 eggs
1 ¼ c. buttermilk
1 c. milk chocolate frosting

Preheat oven to 350* F. Butter and flour 12-cup bundt pan. Melt candies. Whisk dry ingredients. Beat sugar and butter at high speed until fluffy; reduce speed; beat in eggs, one at a time. Beat in dry ingredients alternately with buttermilk. Transfer 1 c. batter to bowl and stir in chocolate. Pour half of plain batter in pan; top with half of chocolate batter; marble and repeat. Bake 1 hour, 5 minutes or until tests done. Cool in pan on rack for 15 minutes before removing. Drizzle with milk chocolate icing.



SAVANNAH CHOCOLATE CAKE WITH HOT FUDGE SAUCE

CHOCOLATE CAKE:
2 c. brown sugar
1/2 c. vegetable shortening
1 c. buttermilk
1 t. vanilla
2 oz. unsweetened chocolate, melted
3 eggs
2 c. sifted flour
1 t. baking soda
1/2 t. salt
HOT FUDGE SAUCE:
1 bar (4 oz.) German chocolate
½ oz. unsweetened chocolate
8 T. (1 stick) butter
3 c. confectioners? sugar
1 2/3 c. evaporated milk
1 1/4 t. vanilla

Preheat oven to 350* F. Cream brown sugar with shortening; add buttermilk and vanilla; beat in melted chocolate. With mixer running, add eggs, one at a time. Sift flour, baking soda, and salt. Add dry ingredients to sugar mixture and beat for 2 minutes.
Grease and flour 13 X 9-inch pan. Bake until cake is springy and tests done, about 40 minutes. Allow cake to cool for 10 minutes then turn it out onto a rack to finish cooling.
To make the sauce: Melt the German chocolate with butter in a saucepan over very low heat. Stir in confectioners? sugar, alternating with evaporated milk and blending well. Stirring constantly, bring mixture to a simmer over medium heat. Simmer until the mixture becomes thick and creamy, about 8 minutes. Stir in vanilla. Serve slices of cake topped with warm fudge sauce.



BROWNIE-CHUNK ?PUNT? CAKE

CAKE:
4 c. cake flour
1 T. baking powder
1 t. salt
2 c. butter, room temp
1 ½ c. sugar
6 eggs
1 ½ t. vanilla extract
2/3 c. buttermilk
½ c. mini chocolate chips
Half of 18 oz. Refrigerated brownie dough, each piece quartered

GLAZE:
1/3 c. water
1/3 c. light corn syrup
2/3 c. confectioners? sugar
8 oz. semisweet chocolate, chopped

COOKIES:
3 T. flour
¼ of 18 oz. refrigerated sugar cookie dough

Chocolate frosting
Vanilla frosting tinted

Preheat oven to 350* F. Butter and flour 12-cup bundt pan. Combine flour, baking powder and salt. Beat butter and sugar until fluffy. Reduce speed to low; beat in eggs and vanilla. Alternately beat in flour mixture and buttermilk. Increase speed to medium; beat 1 minute. Stir in chips. Fold in brownie dough. Pour into pan; bake 50 to 60 minutes or until tests done. Cool on rack 30 minutes; remove from pan; cool.
GLAZE: Combine water, corn syrup and sugar; bring to simmer; simmer, stirring occasionally, until sugar is dissolved. Remove from heat; add chocolate without stirring. Let stand 3 minutes; stir until smooth. Cool. Pour over cake.
COOKIES: Knead flour into dough. Roll between sheets of waxed paper to ¼-inch thickness. Freeze until firm, 10 minutes. Cut out footballs and pennants. Bake on ungreased baking sheets 2 inches apart. Insert toothpicks in cookies. Freeze 10 minutes. Bake 8 minutes or until lightly browned. Cool. Decorate. Insert in cake.



DOUBLE CHOCOLATE CAKE

CAKE:
1 c. flour
1/3 c. cocoa
1 t. baking soda
¾ t. baking powder
¼ t. salt
2 T. unsalted butter, room temp
1/3 c. sugar
1 large egg
2 t. vanilla extract
1 c. buttermilk

FROSTING:
1 box instant white-chocolate flavored pudding mix
¾ c. skim milk
1 c. cool whip

Preheat oven to 350* F. Spray 8-inch cake pan and line with wax paper; coat paper.
Whisk flour, cocoa, baking soda, baking powder and salt. Beat butter and sugar, add egg and vanilla, beat on high until smooth. Bake 25 minutes or until tests done. Cool in pan 5 minutes. Cool. Beat frosting ingredients until smooth. Frost; garnish as desired.



CREAM CHEESE PECAN POUND CAKE

1 ½ c. butter
8 oz. cream cheese
3 c. sugar
6 large eggs
3 c. flour
½ t. salt
½ t. baking soda
¼ c. buttermilk
1 ½ t. vanilla extract
1 ½ c. chopped pecans, toasted

Beat butter and cream cheese until creamy; gradually add sugar; beat light and fluffy. Add eggs, one at a time, beating just until yolks disappear. Sift dry ingredients; add alternately with milk, beginning and endi9ng with dry ingredients; beating until just blended (low). Stir in vanilla and pecans. Pour into prepared 12-cup tube pan. Bake 325* F. for 1 hour and 30 - 35 minutes or until tests done. Cool in pan 10 to 15 minutes before removing to cool completely.

CONFECTIONERS? SUGAR GLAZE: 2 c. confectioners? sugar, 3 T. milk, 1 t. vanilla.
Makes about 1 c.



CHOCOLATE-HAZELNUT CAKE

1 pkg. Devil?s food cake mix
1 c. buttermilk
3 eggs
½ c. canola oil
1 pkg. (5.3 oz.) Ferrero Rocher hazelnut candies, chopped
½ c. Nutella
Milk Chocolate Frosting
1 T. milk
Marzipan fruit and chocolate leaves for garnish - optional

Preheat oven to 350* F. Combine cake mix, buttermilk, eggs and oil. Beat until combined. Add half of candies. Pour into 2 9-inch prepared pans and bake 25 to 30 minutes or until tests done. Cool on racks 5 minutes before removing from pans. Combine Nutella and ¾ c. frosting for filling cake. Frost with milk chocolate frosting.