| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | American | Cakes, Bundt, Desserts | 1 | Servings |
INGREDIENTS
| 1/2 | c | Butter |
| 1 | ts | Soda |
| 2 | c | Flour |
| 1 | Egg | |
| 1 | c | Brown sugar;packed |
| 1 | ts | Vanilla |
| 4 | Toffee candy bars;crush fine ( 3/4 oz. ea.) | |
| 1/2 | c | Sugar |
| 1 | c | Buttermilk or sour milk |
| 1/4 | c | Chopped pecans |
INSTRUCTIONS
Cut butter into flour and sugars until crumbly. Set aside 1/2 c. To remainder, add buttermilk, soda, egg and vanilla; beat well. Pour 1/3 batter into well greased and floured 9-cup Mini-Bundt pan. Combine reserved mixture, candy and nuts. Sprinkle over batter. Alternate remaining batter and candy nut mixture. Bake at 350 degrees for 35-45 min. To crush candy bars: place in freezer. When thoroughly chilled, place between 2 sheets of foil and roll with rolling pin. Source: Unusual Old World and American Recipes from Nordic Ware. Formatted for MM by Karen Adler FNGP13B. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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