Today was my glucose test at the doctor's office, so I couldn't eat or drink anything but a gross sugar drink this morning. Not the most exciting start to my birthday, but at least all of the baby news was good. My iron and sugar levels are great, and the baby is growing right on schedule.

We celebrated with both my family and Michael's family this weekend, so I actually had my third cake today.

After this week, Charlotte may think we always sing and blow out candles when we have cake.

The recipe for this Heath Bar cake is from a Girl Scouts cake bake off. It's one of my favorite deserts and has been made many times over the years. Keep going if you want to make one for yourself.

Chocolate Toffee Cake

1/2 cup shortening
2 eggs
2 cups unsifted flour
2 tsp instant coffee powder
1 cup buttermilk
1 cup firmly packed dark brown sugar
1 tsp vanilla extract
1/4 cup cocoa powder
1 tsp baking soda
3 (1.2 oz) Heath Bars - crushed

1. Preheat oven to 350 degrees.

2. In a large mixer bowl: cream together shortening and sugar. Blend in eggs and vanilla.

3. In another bowl: combine flour, cocoa, coffee, and baking soda.

4. Add flour mixture to sugar mixture, alternating with the buttermilk. Beat well after each addition.

5. Pour into a lightly greased and floured 13 x 9 inch baking pan.

6. Sprinlkle with 1/2 of the crushed candy.

7. Bake for 25-30 minutes.

8. Cool. Then spread with Mocha Topping. Sprinkle with remaining candy and chill before serving.

Mocha Topping

1 1/2 cups whipping cream
3 Tbs dark brown sugar
1/4 tsp instant coffee
1 tsp vanilla extract

1. In a medium bowl: beat cream with coffee until slightly thickened.

2. Add sugar and vanilla.

3. Continue beating until stiff.

Posted by crsattic at September 23, 2004 11:55 PM