Yield: 1 cake
| Measure | Ingredient |
|---|---|
| 1 cup | Dark brown sugar |
| ½ cup | Shortening |
| 2 \N | Eggs |
| 2 cups | All purpose flour |
| 1 teaspoon | Vanilla |
| ¼ cup | Cocoa |
| 2 teaspoons | Instant coffee powder |
| 1 teaspoon | Baking soda |
| 1 cup | Buttermilk |
| 5 \N | 3/4 oz Heath bars crushed |
| 1½ cup | Whipping cream |
| ¼ teaspoon | Instant coffee powder |
| 3 tablespoons | Dark brown sugar |
| 1 teaspoon | Vanilla |
CAKE
TOPPING
Preheat oven to 350.
In large mixing bowl, cream together shortening and sugar; blend in eggs and vanilla.
Combine the cocoa, coffee powder flour and baking soda. Add alternately with buttermilk to the sugar mixture beating well.
Pour into lightly greased and floured 13 x 9 pan, sprinkle with about half of the candy. Bake 15 - 30 minutes until cake will spring back when lightly touched.
Cool, Then spread with topping, sprinkle with the reserved candy.
Cover and refrigerate until serving time.
Topping instructions:
In medium mixer bowl, bean cream with coffee powder until slightly thickened. Add the sugar and vanilla, continue to beat until stiff.
Spread on cooled cake.
Note - to crush candy, chill bars. Place in small plastic bag and pound until pieces are of desired size.
== Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 06-29-95