This cake quickly became one of our family favorites from the first time I made it.
It is so simple to make and is absolutely scrumptious and yummy! My boys love it with a big tall glass of cold milk!
We think it’s even better the second day . . . .well, that’s if there is any left!
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 cups flour
- 1 stick butter , softened
- 1 cup buttermilk
- 1 large egg
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6-7 (1.4 ounces each) chocolate covered toffee bars (like Skor or Heath), chopped
Preheat the oven to 350°. Lightly grease a 9X13-inch pan and set aside.
In a large bowl, combine the brown sugar, white sugar, flour and butter. Crumble these ingredients together with a pastry blender or two forks until the mixture is crumbly and coarse.
Remove 1/2 cup of the crumbs to a small bowl and set aside.
In the large bowl with the remaining crumbs, add the buttermilk, egg, vanilla, baking soda and salt. Mix well.
Pour the batter into the prepared pan, smoothing it to the edges. Sprinkle the top of the cake with the reserved crumbs and chopped Heath bars.
Bake for 25-30 minutes until the center is no longer gooey but a toothpick inserted comes out with moist crumbs.
Recipe Source: Adapted slightly from A Pinch of Salt Lake Cookbook