Recipe - Heath Bar Brunch Cake

One half cup Butter
1 One half cup Light brown sugar, packed
One half cup Sugar
2 cup Flour, sifted
One fourth teaspoon Salt
1 cup Buttermilk
1 teaspoon Baking soda
1/8 teaspoon Salt
1 Egg, slightly beaten
1 teaspoon Vanilla
2 11/8oz Heath Bars, finely
crushed (chilled)
Three fourths cup Pecans, finely chopped
6 11/8oz Heath Bars, finely
crushed (chilled)

Preheat oven to 350~F. Cream butter and gradually add the light brown sugar
and sugar. Blend in flour and One fourth teaspoon salt; mix well. Reserve 1 cup of this
mixture for topping. Combine buttermilk, baking soda, 1/8 teaspoon salt, egg and
vanilla. Stir into remaining buttersugar mix. Fold in 2 finely chopped
Heath bars. Turn into a buttered 13 x 9 pan and sprinkle with the 1 cup
reserved topping, then with the pecans. Top with additional 6 crushed Heath
bars. Bake for 35 40 minutes. Serve with cocoaflavored whipped cream or
with coffee ice cream.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini