Heath bar brunch cake
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 1½ | cup | Light brown sugar, packed |
| ½ | cup | Sugar |
| 2 | cups | Flour, sifted |
| ¼ | teaspoon | Salt |
| 1 | cup | Buttermilk |
| 1 | teaspoon | Baking soda |
| ⅛ | teaspoon | Salt |
| 1 | Egg, slightly beaten | |
| 1 | teaspoon | Vanilla |
| 2 | 1-1/8oz Heath Bars, finely crushed (chilled) | |
| ¾ | cup | Pecans, finely chopped |
| 6 | 1-1/8oz Heath Bars, finely crushed (chilled) | |
Directions
Preheat oven to 350~F. Cream butter and gradually add the light brown sugar and sugar. Blend in flour and ¼ ts salt; mix well. Reserve 1 cup of this mixture for topping. Combine buttermilk, baking soda, ⅛ ts salt, egg and vanilla. Stir into remaining butter-sugar mix. Fold in 2 finely chopped Heath bars. Turn into a buttered 13 x 9 pan and sprinkle with the 1 cup reserved topping, then with the pecans. Top with additional 6 crushed Heath bars. Bake for 35 - 40 minutes. Serve with cocoa-flavored whipped cream or with coffee ice cream.