Toffee cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Margarine |
| ½ | cup | Sugar |
| 1 | cup | Brown sugar |
| 2 | cups | Sifted flour |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | cup | Buttermilk |
| 1 | Egg | |
| 1 | teaspoon | Vanilla |
| 6 | Heath bars; frozen and crushed | |
| ½ | cup | Chopped nuts |
Directions
Cream margarine with sugars. Sift dry ingredients together and add to creamed margarine. Put aside ½ cup of this mixture for topping. To remainder, add buttermilk, egg and vanilla. Pour batter into greased and floured 9x13 pan. To the ½ cup reserved topping, add crushed Heath bars and nuts. Spread over top of batter. Bake at 350o for 30 minutes. Yield: 12 to 14 servings.
TISH NISBET (MRS. WYCK)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .