1/4 lb. butter
2 c. flour
1 c. brown sugar
1/2 c. white sugar
1 c. buttermilk
1 tsp. baking soda
1 egg
1 tsp. vanilla

TOPPING:

3/4 c. finely chopped Heath Toffee bars
1/4 c. chopped pecans or almonds

Blend the flour, butter and the sugars. Take out 1/2 cup of the mixture. To the rest add the buttermilk, soda, egg and vanilla. Blend well. Pour into a greased and floured 10 x 14 inch or 9 x 13 inch cake pan.

TOPPING: Crush finely Heath Toffee with 1/4 cup pecans or almonds and add to 1/2 cup of mixture. Sprinkle over the top of batter and bake in a 350 degree oven for 30 minutes.