| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cake |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Margarine |
| 1/2 |
c |
Sugar |
| 1 |
c |
Brown sugar |
| 2 |
c |
Sifted flour |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
c |
Buttermilk |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla |
| 6 |
|
Heath bars; frozen and crushed |
| 1/2 |
c |
Chopped nuts |
INSTRUCTIONS
Cream margarine with sugars. Sift dry ingredients together and add to
creamed margarine. Put aside 1/2 cup of this mixture for topping. To
remainder, add buttermilk, egg and vanilla. Pour batter into greased and
floured 9x13 pan. To the 1/2 cup reserved topping, add crushed Heath bars
and nuts. Spread over top of batter. Bake at 350o for 30 minutes. Yield: 12
to 14 servings.
TISH NISBET (MRS. WYCK)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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