Name: Heath Bar Cake
Ingredients: 1 c Packed light brown sugar; 1/2 c Sugar; 1/2 c Unsalted butter; 1 Egg, beaten; 1 c Buttermilk; 1 ts Pure vanilla extract; 2 c Sifted all-purpose flour; 1 ts Baking soda; 8 Heath Bars, frozen and chopped; 1/2 c Chopped pecans

As C.S. Lewis once said, “Whatever is not eternal is eternally out of date.” It is simple logic. Why not invest myself it that which will last forever and matter most in this life? Do I have the faith to believe that? Do I have a deep satisfaction for all that God promised me in Christ Jesus, beginning now? If so, I will value that which is really valuable. And in order for that to happen, I need the Lord to continually help me to keep my gaze in the right place because the things of this world oftentimes seem so right and attractive, don’t they? It’s so easy to worship the creation over the Creator, isn’t it? But God has designed it where ultimate fulfillment is only to be found in the eternal realm. So if we choose not to go that route we are programmed for failure.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cakes	8	Servings

INGREDIENTS

1	c	Packed light brown sugar
1/2	c	Sugar
1/2	c	Unsalted butter
1		Egg, beaten
1	c	Buttermilk
1	ts	Pure vanilla extract
2	c	Sifted all-purpose flour
1	ts	Baking soda
8		Heath Bars, frozen and chopped
1/2	c	Chopped pecans

INSTRUCTIONS

Grease and flour a 10-inch cake pan.  In a mixing bowl, cream the sugars
and butter.  When well mixed, beat in the egg and slowly add the
buttermilk.  Beat in the vanilla, flour, and baking soda.  Pour into the
prepared pan.  Sprinkle the candy and nuts over the top.
Bake in a preheated 350-degree oven for 45 minutes, or until a cake tester
inserted in the center comes out clean.  Cool on a wire rack.
Makes 8 servings.
Nutrient Values per Serving: 542 Calories, 18 g Fat, 8 g Saturated Fat, 5 g
Protein, 63 g Carbohydrate, 68 mg Cholesterol, 154 mg Sodium.
[THE WASHINGTON POST; November 28, 1990; Dean Fearing; "Dean Fearing's
Southwest Cuisine"]
Posted by Fred Peters.
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Aug 19, 98

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