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Toffee Bar Cake




Source of Recipe


Internet


List of Ingredients




7 bars of toffee candy like heath bar, or any toffee bar.
1 T. Unsweetened cocoa powder
2 cups all purpose flour, sifted
1 & 1/4 t. BS
1/4 t. salt
8 T.UNSALTED butter, room temp
1 cup light brown sugar, packed
1/2 cup sugar
1 t. pure vanilla
2 large eggs, slightly beaten, room temp
1 & 1/2 cups buttermilk, room temp
1/2 c. chopped, toasted walnuts or pecans


Recipe



Preheat your oven to 325
Place rack on lower third of the oven
Grease & flour 9X13 inch pan
Sprinkle the pan with cocoa, and tap out excess

Chop the candy bars coarsely or twice as large than choc chips pieces.
Place candy pieces in plastic bag and place in the freezer unti you are ready to use them.
Mix the flour, BS & salt together, and set aside.
On high speed cream the butter, brown sugar, sugar until light & fluffy.
On medium speed beat in the vanilla, then slowly drizzle in the eggs.
Add about one third of the flourmixture at a time, alternating with the buttermilk. Stop as needed to scrape down the bowl, and mix just until combined.
Stir in the nuts and half of the cold candy chunks.
Your batter will be thick, so spoon the batter into your pan, and smooth the top.
Sprinkle the remaining candy bar chunks over the batter.
Bake for about 40-45 minutes or until tested done.
Cool in the pan about 45 min to an hour before cutting the cake into squares.

Need cold milk when you eat this cake!