Heath bar chocolate cake

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



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

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