I found this recipe in an old Taste of Home magazine and thought it sounded good. It was!
- 1 package (8 oz.) milk chocolate English toffee bits
- 1 cup (6 oz.) semisweet chocolate chips
- 2 tablespoons brown sugar
- 1 cup butter, softened (margarine is fine, too)
- 1-1/4 cups packed brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1-1/2 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1-1/4 cups buttermilk (or 1-1/4 cups milk with 1-1/4 tsp. vinegar or lemon juice)
- ¼ cup butter, cubed (margarine is fine, too)
- 2 teaspoon all-purpose flour
- 1 can (5 oz.) evaporated milk
- 1 cup packed brown sugar
Combine the toffee bits, chips and brown sugar; set aside.
In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in vanilla. Combine the flour, baking powder, salt, and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.
Pour a third of the batter into a greased and floured 10-inch fluted tube pan. Sprinkle with a third of toffee mixture. Repeat layers twice. Bake at 350 for 55-65 minutes or until a toothpick inserted near center comes out clean.
Cool for 10 minutes before removing from pan to wire rack to cool completely. For icing, in a small saucepan, melt butter. Stir in flour until smooth; gradually add evaporated milk and brown sugar. Bring to a boil; cook and stir for 4-5 minutes or until thickened. Cool. Drizzle over cake.