Table of Contents
Mix together flour, sugars, butter and vanilla until crumbs form. Reserve 1/2 cup of crumbs for topping. Blend buttermilk, baking soda and egg into dry ingredients. Pour into 9×13″ pan. Mix crushed Heath bars, chopped pecans and reserved crumbs. Sprinkle on top.
Before serving, beat the heavy cream in a mixing bowl till soft peaks form. Beat in the powdered sugar and vanilla till well combined. Spread whipped cream over the top of the cake. Sprinkle remaining Heath pieces on top before serving.
Spread the whipped cream over the cake. SERVE: You can either chill the cake with the whipped cream, or add the toffee bits and serve immediately. The beauty of this cake is that you serve it straight from the pan. So easy! LEFTOVER HEATH CAKE? If you have any leftovers, cover the cake with plastic wrap and store it in the refrigerator.
While still hot, punch holes in top of cake with a skewer or large fork. Pour sweetened condensed milk and caramel topping over hot cake. Let cake cool. Spread with whipped topping and sprinkle chopped Heath bars over all.
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