CHOCOLATE TOFFEE COFFEE CAKE

Chocolate Toffee Coffee Cake image

Provided by Pat Duran

Time 55m

Number Of Ingredients 18

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2 c all purpose flour
1 c dark brown sugar, packed
1/2 c granulated sugar
1/2 c butter, room temperature
1/2 tsp salt
1 c heath toffee chips or crushed heath candy bars
1/2 c mini chocolate chips
1 c chopped pecans
2 tsp baking soda
1 c dairy buttermilk
1 large egg
2 tsp vanilla extract
vanilla sauce for drizzle, optional
VANILLA SAUCE:
3 oz pkg. french vanilla instant pudding
2 tsp vanilla extract
2 1/2 c milk
whisk together ingredients until all are blended well. add more milk if needed to make of drizzle consistency. any leftovers store in sealed jar,in refrigerator until needed.

Steps:

1. Preheat oven to 350^. Butter a 13x9-inch baking dish, or muffin pans. Set aside.
2. Combine flour, both sugars, butter and salt on low speed until mixture resembles coarse meal. Transfer 1/2 cup of this mixture to a medium bowl; min in toffee, chocolate chips and pecans. Set aside.
3. Stir baking soda into remaining butter-sugar mixture in the large bowl. Add buttermilk, egg and vanilla, beating until just combined. Do not over beat.
4. Spread batter into prepared pan. Sprinkle with toffee topping. Bake until tipping is golden brown and toothpick inserted into center comes out clean, about 35 minutes. Cool completely and cut into squares. For muffins- bake 15-20 minutes. Test with toothpick.