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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I LOVE the flavor of this poundcake. A little on the sweet side because of the crushed toffee cooking on the outside but a wonderful dessert to serve with a scoop of vanilla bean ice cream while still warm. Ingredients:
1 stick butter |
4 oz. cream cheese |
1 cup sugar |
2 eggs |
1 tbl vanilla extract |
1 cup flour |
1 heath bar-ground in food processor or blender |
1/4 cup light brown sugar |
Directions:
1. In a medium bowl, mix butter, cream cheese and sugar together until
2. smooth. Add eggs and vanilla; stir together. Add flour; mix well.
3. Combine ground heath bar with brown sugar. Grease glass loaf dish with
4. butter; coat bottom and sides with sugar mixture. Pour batter into loaf
5. dish; sprinkle with remaining sugar mixture. Bake in preheated 300
6. degree oven one hour to one hour and ten minutes until knife just
7. comes out clean.
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