Title: Toffee Cake
Categories: Cake
Yield: 12 Servings

1/2 c Margarine
1/2 c Sugar
1 c Brown sugar
2 c Sifted flour
1 ts Baking soda
1/2 ts Salt
1 c Buttermilk
1 Egg
1 ts Vanilla
6 Heath bars; frozen and
-crushed
1/2 c Chopped nuts

Cream margarine with sugars. Sift dry ingredients together and add to
creamed margarine. Put aside 1/2 cup of this mixture for topping. To
remainder, add buttermilk, egg and vanilla. Pour batter into greased and
floured 9x13 pan. To the 1/2 cup reserved topping, add crushed Heath bars
and nuts. Spread over top of batter. Bake at 350o for 30 minutes. Yield: 12
to 14 servings.

TISH NISBET (MRS. WYCK)

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.