Carmel Toffee Cake

Easy to make? Check

Quick to assemble? Check

Delicious? Check

Healthy? Well, not so check

I found this recipe in a Taste of Home Magazine

and tweaked it only a little bit.

It's very easy to make and super dense and yummy.

The chocolate chip and toffee bar filling really makes this cake!

Happy eating~

Carmel Toffee Cake

8oz Heath or Skor bar, chopped

2 Tbsp brown sugar

1 1/2 cups semi-sweet chocolate chips

(combine all the above)

3 cups all purpose flour

1 1/2 tsp baking powder

1/2 tsp Kosher salt

1/2 tsp baking soda

(combine all the above)

1 cup butter, softened

1 1/4 cups packed brown sugar

4 eggs

1 tsp vanilla

1 1 /4 cups buttermilk

Cream butter and brown sugar until fluffy.

Add eggs one at a time beating well after each one.

Mix in vanilla.

Add the flour mixture alternating with the buttermilk beating well after each addition.

Grease and flour a bundt pan.

Pour 1/3 of the batter into pan and top with 1/3 of the toffee mixture.

Repeat 2x.

Bake 350 for 50-65 minutes.

(Use toothpick test)

Cool 10 minutes and then turn out of pan to cool completely.

For icing:

1/4 cup butter, cubed

2 tsp flour

1 can (5 oz) evaporated milk

1 cup brown sugar

In saucepan, melt butter. Stir in flour until smooth.

Gradually add evaporated milk and brown sugar.

Bring to boil and then cook and stir for 4-5 minutes until thickened.

Cool slightly. Drizzle over cake.

(12 servings)

On another note,

we have a container full of delicious, homemade marshmallows!

Here is the recipe that I used.