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Benjamin Prescott Inn
Jaffrey, New Hampshire
English Toffee Heaven
Recipe by Mimi Atwood, former innkeeper
Preheat oven to 325 degrees. Grease (or spray with non-stick cookie spray) a rectangular glass pan (13 x 9 x 2 inches).
Beat cake mix with oil, eggs, and sour cream in a large bowl on medium speed for 2 minutes, scraping bowl occasionally. Spread half of the batter in pan. Stir together brown sugar, pecans, toffee bits, and cinnamon and sprinkle over batter. Carefully spread with remaining batter.
Bake about 35 minutes or until golden brown and when toothpick inserted in cake comes out clean. Prick surface of warm cake several times with fork. Brush glaze over cake with a pastry brush. Cool completely so everything "sticks" together. Reheat in a 300-degree oven for about 20 minutes if you wish to serve it warm. Enjoy, and don't ever tell anybody how easy it is.
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