Heath bar brunch cake

Yield: 16 servings

Measure 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 \N Egg, slightly beaten
1 teaspoon Vanilla
2 \N 1-1/8oz Heath Bars, finely crushed (chilled)
¾ cup Pecans, finely chopped
6 \N 1-1/8oz Heath Bars, finely crushed (chilled)

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.

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