This is my last week at BYU Broadcasting and after that I’ll be going back to freelancing as a script supervisor for movies and television which I’ve decided is what I love to do!  So today is my last team meeting with my team and I wanted to make them a cake and this one sounded  good.  I’ll report back later with the taste test results.  This recipe comes from www.HersheysKitchens.com.

1 1/3 cups (8 oz package) toffee bits, divided (I just used Heath bars chopped up with my Food Chopper)

1 1/4 cups sugar, divided

1/4 cup chopped walnuts

1 teaspoon cinnamon

1/2 cup (1 stick) butter, softened

2 eggs

1 teaspoon vanilla

2 cups flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 (8 oz) container sour cream

1/4 cup (1/2 stick) butter, melted

1  Heat oven to 350.  Grease and flour 12 cup fluted tube pan or 10″ tube pan (I chose to use my bundt pan).  Set aside 1/4 cup toffee bits for topping.  Combine remaining toffee bits, 1/4 cup sugar, walnuts and cinnamon.

2  Beat remaining 1 cup sugar and 1/2 cup butter until fluffy.  Add eggs and vanilla and beat well.  Stir together flour, baking powder, baking soda and salt; gradually add to butter mixture, alternately with sour cream, beating until blended.  Beat 3 minutes.  Spoon 1/3 batter into pan.  Sprinkle with 1/2 toffee mixture.  Spoon 1/2 remaining batter into pan.  Top with remaining toffee mixture.  Spoon remaining batter into pan.  Pour melted butter over batter.

3  Bake 45 – 50 minutes or until wooden pick inserted in center comes out clean.  Cool 10 minutes then remove from pan to wire rack and cool completely.

4 Prepare glaze (see below) and drizzle over cake.  Sprinkle remaining 1/4 cup toffee bits over top.

Powdered Sugar Glaze:  Combine 1 cup powdered sugar, 1 tablespoon milk and 1/4 teaspoon vanilla.  Add additional milk, 1 teapsoon at a time, until of drizzling consistency.