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
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.