Filling:1 pkg (1 pkg) (200g) CHIPITS®* SKOR®* Toffee Bits1 cup (250 mL) CHIPITS®*Semi-Sweet Chocolate Chips1/2 cup (125 mL) chopped pecans2 tbsp (30 mL) brown sugar, packedCake1 cup (250 mL) unsalted butter, softened1 1/4 cups (300 mL) brown sugar, packed4 (4) eggs (or 200 mL Egg Beaters® Original)1 tsp (5 mL) vanilla3 cups (750 mL) ROBIN HOOD® All Purpose Flour1 1/2 tsp (7 mL) baking powder1 tsp (5 mL) baking soda1/2 tsp (2 mL) salt1 1/4 cups (300 mL) buttermilk
1. PREHEAT oven to 350°F (180°C). Grease a 10” (25 cm) bundt pan.2. COMBINE toffee bits, semi-sweet chocolate chips, pecans and brown sugar in bowl. Set aside.3. BEAT butter and sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. In separate bowl, combine flour, baking powder, baking soda and salt; stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.4. SPREAD 1/3 of the batter into prepared pan. Sprinkle with 1/3 of toffee bits mixture. Continue with two more layers of batter and filling, ending with filling.5. BAKE in centre of preheated oven for 55 minutes or until a toothpick inserted in the centre comes out clean. Cool in pan on rack for 20 minutes. Serve warm or at room temperature.Optional Icing6. For a quick-and-easy glaze; whisk together ½ cup (125 mL) icing sugar, 3 tbsp (45 mL) maple syrup and 2 tsp (10 mL) vanilla. Pour over cake, letting excess drip down sides of cake.Tip:7. The darker your pan, the quicker your cake (or cookies or scones) will bake, so always check to see if ready at the first indicated time if there is a range, or 5 minutes before the specified time.8. *Chipits is a trade mark of Hershey Canada Inc. used with permission.9. *SKOR is a trade mark of Hershey Chocolate & Confectionary Corp. used with permission.
This recipe is fantastic, I have made it several times. Doesn't need the icing. I use milk chocolate chips instead. Absolutely yummy!
This coffeecake is delicious. I found it better when I mixed the chocolate chips and toffee bits throughout the mix.
this recipe is awsome
My bundt pan is in constant use each week I am baking a fresh cake and quite frequently prepare this particular cake. I had actually come by it in an insert recipe book that Robin Hood places in magazines. This Coffeecake is certainly a favourite of my famliy and my sons friends Each time I make it, it takes no time to dissappear. Simple to make, nice texture and fla vour Thank you S Harvey
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