Shelly's Recipe

BRICKLE BUNDT CAKE

Category: Cakes

1 (8-oz pkg.) toffee bits, divided
1 1/4 cups sugar, divided
1/4 cup chopped walnuts
1 tsp ground cinnamon
1/2 cup butter, softened
2 eggs
1 tsp vanilla extract
2 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 container (8 oz) dairy sour cream
1/4 cup butter, melted

Confectioners Sugar Glaze (recipe follows)

Preheat oven to 350. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Set aside 1/4 cup toffee bits for topping. Combine remaining toffee bits, 1/4 cup sugar, walnuts and cinnamon; set aside.

Beat remaining 1 cup sugar and 1/2 cup butter in large bowl until fluffy. Add eggs and vanilla; beat well. Stir together flour, baking powder, baking soda and salt; gradually add to butter mixture, alternately with sour cream, beating until blended. Beat 3 minutes. Spoon one-third of the batter into prepared pan. Sprinkle with half of toffee mixture. Spoon half of remaining batter into pan. Top with remaining toffee mixture. Spoon remaining batter into pan. Pour melted butter over batter.

Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.

Prepare glaze; drizzle over cake. Sprinkle remaining 1/4 cup toffee bits over top. 12 to 14 servings.

Confectioners Sugar Glaze: Combine 1 cup confectioners sugar, 1 tbsp milk and 1/4 tsp vanilla extract. Add additional milk, 1 tsp at a time, until of drizzling consistency. About 1/2 cup glaze.