Benjamin Prescott Inn

Jaffrey, New Hampshire

Specialty Recipe

English Toffee Heaven

Recipe by Mimi Atwood, former innkeeper

Ingredients

1 package butter-flavored cake mix

2/3 cup vegetable oil

4 eggs

1 container (8 ounces) sour cream

3/4 cup packed brown sugar

1/3 cup finely chopped pecans (optional)

2 teaspoons ground cinnamon

1/2 cup Skor's English toffee bits

About 1/4 cup confectioners' sugar

About 1/4 cup half & half or cream

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.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)