Heath Cake With Toffee Sauce Recipe 465

HEATH BAR CAKE

Steps:

• Bake your cake mix according to directions, using a 9x13" pan. Cool for about 15 minutes.
• Use the handle of a wooden spoon to poke holes all over the cake, about an inch apart. (Try not to poke them all the way to the bottom or the sauce will pool in the bottom of the pan and make the cake soggy.)
• Pour the sweetened condensed milk slowly over the cake, trying to get most of the sauce into the holes. Do the same thing with the caramel sauce.
• Sprinkle with about a third of the crushed Heath bars. Cool completely, then cover and chill for at least an hour, or overnight.
• Before serving, beat the heavy cream in a mixing bowl till soft peaks form. Beat in the powdered sugar and vanilla till well combined.
• Spread whipped cream over the top of the cake. Sprinkle remaining Heath pieces on top before serving.
• Refrigerate any leftovers. Cake is even better the next day!

HEATH BAR TOFFEE COFFEE CAKE

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.

HEATH CAKE WITH TOFFEE SAUCE RECIPE - (4.6/5)

Steps:

• Make your favorite chocolate cake recipe. Divide into 3 or 4 layers. Heath Bar Frosting Whip the cream, cocoa and sugar (about 3 minutes with hand mixer). Fold in Heath bars. Reserve 1/2 bar to sprinkle on top. Toffee Sauce Place all the ingredients in a saucepan over high heat and boil for 4 to 5 minutes, stirring regularly.