I have had the following cake recipe in my recipe software for ages
and only got around to making it this weekend, as I needed to make a
dessert fast. The cake was absolute heaven, but concluded that it
could be even better if it had some sort of sauce. There wasn't much
left, but I had enough to experiment. Found just the ticket in the
below "Whiskey Butter Sauce." The cake topped with some of the Whiskey
Butter Sauce was incredible and soooo easy!

@@@@@ Now You're Cooking! Export Format

Heath Bar Cake

desserts

2 cups brown sugar
2 cups flour; sifted
1/2 cup butter
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup milk
1 teaspoon vanilla
1/2 cup pecans; chopped
6 Heath Candy Bars; chopped

Mix the sugar and flour and then cut in the butter. Reserve 1 cup for
the topping. Add egg, milk, baking soda and vanilla to the remaining
crumbs and beat well. Pour into a greased 9 x 13 inch pan. Sprinkle
top with the nuts, candy and reserved crumb mixture. Bake at 350° F
for 35 minutes. Cut into bars.

Optional: Ladle Whiskey Butter Sauce over individual servings.

@@@@@ Now You're Cooking! Export Format

Whiskey Butter Sauce

desserts

4 tablespoons unsalted butter (1/2 stick)
1/3 cup sugar
1 large egg
1/2 tablespoon very hot water
1/4 cup heavy cream
1/4 cup bourbon whiskey

Melt the butter in the top of a double boiler set over gently
simmering water.
Beat the sugar and egg in a small bowl until blended. Stir the egg
mixture into the butter. Add the hot water and stir until the mixture
coats the back of a spoon, about 7 minutes. Remove from the double
boiler and let cool to room temperature. Stir in the cream and
whiskey.

Contributor: _New Tastes from Texas_

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

"Terry Pulliam Burd" > wrote in message
...
>I have had the following cake recipe in my recipe software for ages
> and only got around to making it this weekend, as I needed to make a
> dessert fast. The cake was absolute heaven, but concluded that it
> could be even better if it had some sort of sauce. There wasn't much
> left, but I had enough to experiment. Found just the ticket in the
> below "Whiskey Butter Sauce." The cake topped with some of the Whiskey
> Butter Sauce was incredible and soooo easy!
>
> @@@@@ Now You're Cooking! Export Format
>
> Heath Bar Cake
snip
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA

This is so weird. . .I hadn't seen my Heath Bar Cake recipe in probably 40
years and I just ran across it yesterday. very strange
Janet

Oh, boyoboyoboy !
Terry this sound so good ! I have copied it out and will make it
soon. Thanks!

Cheers,
Nancree

On 12 Feb 2006 16:39:54 -0800, "nancree" > rummaged
among random neurons and opined:

>Oh, boyoboyoboy !
>Terry this sound so good ! I have copied it out and will make it
>soon. Thanks!

You betcha, Nancree! Lemmeno how you like it!

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"