Heath Cake With Toffee Sauce Recipe 465 Recipes

HEATH BAR TOFFEE COFFEE CAKE

Heath Bar Toffee Coffee Cake image

This is a dangerous cake to have around, it's so delicious! for the members that live in Canada and cannot get heath bars use Hershey's Skor toffee pieces, sold in a 200 gram package. This cake has a sweet crunchy topping and is really easy to make. This cake is like no other, just make it and see! This cake can also be made in an 11 x 7-inch baking pan or a springform pan also.

Provided by Kittencalrecipezazz

Categories Breads

Time 50m

Yield 16 squares

Number Of Ingredients 12

Ingredients

2 cups flour
1 cup dark brown sugar (well packed)
1/2 cup white sugar
1/2 cup butter, room temperature (no substitutes!)
1/2 teaspoon salt
5 (1 1/2 ounce) Heath candy bars, chopped (or use 1-1/2 cups Skor toffee bits)
3/4 cup mini chocolate chip
1 1/2 cups chopped pecans
1 teaspoon baking soda
1 cup buttermilk
1 large egg
2 teaspoons vanilla

Steps:

Set oven to 350 degrees.
Butter a 13 x 9-inch baking pan.
In a medium bowl using an electric mixer on low speed, beat together flour, brown sugar, white sugar, butter and salt until the mixture resembles coarse meal.
Transfer 1/2 cup butter mixture to a bowl and mix in chopped Heath bars (or toffee bits (if using) mini chocolate chips and pecans; set aside.
Stir in the baking soda into the remaining butter/sugar mixture (not the one that you set aside).
Add in buttermilk, egg and vanilla; beat until JUST combined.
Transfer to prepared baking dish.
Sprinkle with reserved toffee topping evenly over batter.
Bake for about 35 minutes, or until golden brown and the cake tests done.
Cool completely in baking dish and cut into squares.

TOFFEE POKE CAKE

Toffee Poke Cake image

This toffee poke cake recipe is a favorite among my family and friends. I love making it because it is so simple.-Ms. Jeanette Hoffman, Oshkosh, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 4

Ingredients

1 package chocolate cake mix (regular size)
1 jar (17 ounces) butterscotch-caramel ice cream topping
1 carton (12 ounces) frozen whipped topping, thawed
3 Heath candy bars (1.4 ounces each), chopped

Steps:

Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack. , Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 404 calories, Fat 16g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 322mg sodium, Carbohydrate 60g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.

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