Heath Bar Brunch Cake Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Butter,
1 1/2 cup: Light brown sugar, packed
1/2 cup: Sugar,
2 cup: Flour, sifted
1/4 tsp: Salt,
1 cup: Buttermilk,
1 tsp: Baking soda,
1/8 tsp: Salt,
1: Egg, slightly beaten
1 tsp: Vanilla,
2: 1-1/8oz Heath Bars, finely crushed, chilled
3/4 cup: Pecans, finely chopped
6: 1-1/8oz Heath Bars, finely crushed, chilled
Directions:
Preheat oven to 350~F. Cream butter and gradually add the light brown
sugar and sugar. Blend in flour and 1/4 ts salt; mix well. Reserve 1
cup of this mixture for topping. Combine buttermilk, baking soda, 1/8
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.
Source from luhu.jp
sugar and sugar. Blend in flour and 1/4 ts salt; mix well. Reserve 1
cup of this mixture for topping. Combine buttermilk, baking soda, 1/8
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.
Source from luhu.jp
Tags
Cakes