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ENGLISH TOFFEE CAKE 
1 pkg. Devils Food cake mix with pudding in mix
3 eggs
1/3 c. oil
3/4 c. water
1/2 c. dairy sour cream
1/3 c. firmly packed brown sugar
1 tsp. instant coffee
3 (1 1/8 oz.) Heath (or Skor) bars, coarsely crushed

GLAZE:

1 c. powdered sugar
1 sq. (1 oz.) unsweetened chocolate, melted
1/4 tsp. instant coffee
1/2 tsp. vanilla
2 tbsp. water

Preheat oven to 350 degrees. Grease and flour 12 cup fluted tube pan. In large bowl, blend first 7 ingredients until moistened. Beat 2 minutes at highest speed. Fold in crushed Heath bars, reserving 2 tablespoons for garnish. Pour into prepared pan.

Bake 35 to 45 minutes until toothpick inserted in center comes out clean. Cool upright in pan 25 minutes; turn onto serving plate. Cool completely. Blend glaze ingredients in a small bowl until smooth. If needed, add a few more drops of water to make glaze consistency. Spoon over cooled cake. Garnish with reserved crushed toffee.

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