Mom's Heath Bar Cake
Yield
1 cakePrep
20 minCook
35 minReady
55 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
brown sugar
|
*
|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
butter
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
buttermilk
|
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | dash |
salt
|
*
|
| 7 | each |
health bars
frozen |
* |
| ⅓ | cup |
nuts
chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
brown sugar
|
*
|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
butter
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
buttermilk
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | dash |
salt
|
*
|
| 7 | each |
health bars
frozen |
* |
| 79 | ml |
nuts
chopped, optional |
|
Directions
In a large bowl blend brown sugar, flour, and butter with a pastry blender.
Remove 1 cup and set aside for topping.
Mix baking soda into buttermilk.
Add egg, vanilla, and salt, stirring to blend.
Mix with original dry ingredients in bowl.
Pour into 9 inch x 11 inch greased baking pan.
Top with reseved cup of the flour-sugar mixture.
Finely crush the Heath bars (still frozen) sprinkle over the top of the cake.
Add nuts if desired.
Bake at 350℉ (180℃) F for 35 minutes.
Serves 8 to 10.
