Recipe: Heath Bar Brunch Cake

HEATH BAR BRUNCH CAKE

1/2 cup butter
1 1/2 cups light brown sugar, packed
1/2 cup sugar
2 cups 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 1/8 oz each) Heath candy bars, chilled, then finely crushed (for the batter)
3/4 cup pecans, finely chopped
6 (1 1/8 oz each) Heath Bars, chilled, then finely crushed
cocoa-flavored whipped cream or with coffee ice cream (for serving)

Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.

Cream butter and gradually add the light brown sugar and sugar. Blend in flour and 1/4 tsp salt; mix well. Reserve 1 cup of this mixture for topping.

Combine buttermilk, baking soda, 1/8 tsp salt, egg and vanilla. Stir into remaining butter-sugar mix. Fold in 2 finely chopped Heath bars.

Turn into prepared pan and sprinkle with the 1 cup reserved topping mixture, then with the pecans. Top with the remaining 6 crushed Heath bars.

Bake for 35-40 minutes.

Serve with cocoa-flavored whipped cream or with coffee ice cream.

Adapted from unknown source