I think toffee might be my favorite candy. It’s chocolate…it’s crunchy…it’s not too gooey…it’s perfection. I also adore having a little crunch with my bundt cake, so this totally fits the bill. My girlfriend Sheaffer enjoyed the brown sugar frosting idea so much on the Banana Nut Bundt Cake that she asked that I repeat it here…so here you go girl :). A toffee crunch cake with a brown sugar frosting. Enjoy!
1 box of yellow cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups of water
2 cups Heath toffee pieces (right on the chocolate chip aisle), divided
1 can vanilla frosting
2 tablespoons brown sugar
Regular size Heath bars for garnish
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan or 12 mini bundt pans.
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in one cup of Heath pieces. Pour into prepared bundt pan.
Bake 40-45 minutes or until toothpick inserted comes out clean for a regular sized bundt pan and 16-18 minutes for a mini bundt pan.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
To make the frosting, stir brown sugar into store bought vanilla frosting. Add one cup of Heath pieces to frosting. Frost each cake with icing. Top cake with chopped up pieces of a regular size Heath bar.
**if you can’t find Heath pieces (this is for my mother-in-law who is always telling me her store doesn’t carry anything), then you can just chop up the regular size Heath bars and add that into the cake batter. Both methods will work out beautifully. (Ok Cheryll?! :))