Caramel Nougat Cake II Recipe

Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch round cake pans.

Sift cake flour and combine with baking powder and salt. Set mixture aside.

With and electric mixer beat shortening sugar and vanilla until fluffy. Add flour mixture and milk alternately to the shortening mixture.

Beat egg whites until stiff peaks form. Fold egg whites into flour mixture then fold in chopped candy bars. Pour batter into prepared pans.

Bake at 375 degrees F (190 degrees C) for 20 minutes. Let cakes cool in pans for 10 minutes then remove from pans. Drizzle with melted caramel if desired.