Mom's Retro Heath Bar Cake


Yield:  2 - 9" cakes       Prep Time: 15 minutes     Bake Time: 35 minutes

½ cup butter

2 cups brown sugar

2 cups sifted all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 egg

1 cup milk (I used 2%)

1 teaspoon pure vanilla extract

8-10 mini Heath bars, rough chopped

½ cup chopped pecans

baking spray

2 - 8" round disposable cake pans (or 1- 9x13 baking pan)

-Preheat oven to 350 degrees.

-In a large bowl with a hand mixer, or the bowl of stand mixer, beat the butter and brown sugar until incorporated. Slowly blend in the flour to form a crumb-like texture. Reserve 1 cup of the crumb mixture and set aside.

-Add the baking powder, baking soda, salt, egg, milk and vanilla to the large bowl and beat until well blended.  Spray the pan/pans with baking spray. If using the two round pans, divide the dough evenly between the two pans. If using a 9x13, pour the batter evenly into the prepared pan.

-Sprinkle the reserved crumble topping evenly over the cake batter. Divide the Heath bars and pecans (if using 2 round pans), and sprinkle them evenly over the crumble topping.

-Bake in a preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely before serving.

Kudos Kitchen by Renee