Title: Heath Bar Brunch Cake
Categories: Cake
Yield: 16 Servings
| 1/2 | c | Butter |
| 1 1/2 | c | Light brown sugar, packed |
| 1/2 | c | Sugar |
| 2 | c | Flour, sifted |
| 1/4 | ts | Salt |
| 1 | c | Buttermilk |
| 1 | ts | Baking soda |
| 1/8 | ts | Salt |
| 1 | | Egg, slightly beaten |
| 1 | ts | Vanilla |
| 2 | | 1-1/8oz Heath Bars, finely crushed (chilled) |
| 3/4 | c | Pecans, finely chopped |
| 6 | | 1-1/8oz Heath Bars, finely crushed (chilled) |
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.