Toffee Treasure Cake

• 1/4 c. sugar
• 1 tsp. cinnamon
• 2 c. flour
• 1 c. sugar
• 1 1/2 tsp. soda
• 1/4 tsp. salt
• 1 tsp. vanilla
• 8 oz. sour cream
• 1/2 c. oleo, softened
• 2 eggs
• 1/4 c. chopped nuts
• 6 (5/8 oz.) or 3 (1 1/8 oz.) chocolate toffee candy, coarsely crushed
• 1/4 c. oleo, melted

1. Generously grease and lightly flour 9 or 10-inch Bundt pan, Teflon too.
2. Combine 1/4 cup sugar with cinnamon; set aside. Measure flour by lightly spooning into cup and level off.
3. In large mixer bowl, combine remaining ingredients, except nuts, candy bars and butter.
4. Blend at low speed until moistened.
5. Beat 3 minutes at medium speed, scraping bowl occasionally.
6. Spoon 1/2 of batter into prepared pan; sprinkle with 2 tablespoons of cinnamon-sugar mixture, then with nuts and crushed candy.
7. Pour remaining batter and top with 1/4 cup melted oleo over batter. Bake at 325u0b0 for 45 to 50 minutes, until top springs back when touched.
8. Cool in pan for 15 minutes.
9. Remove from pan.
10. If desired, sprinkle with powdered sugar.

sugar, cinnamon, flour, sugar, soda, salt, vanilla, sour cream, oleo, eggs, nuts, chocolate toffee, oleo

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287209 (may not work)