Toffee cake

Yield: 12 Servings

Measure 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

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, .

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