1 pk (2 layer size) Which cake
-mix
2 pk (6 oz) Heath Bits ‘O Brickle
1 cn (21 oz) cherry pie filling
1/2 c All-purpose flour
1/2 c Packed brown sugar
1/2 ts Ground cinnamon
1/3 c Margarine or butter
1/2 c Slivered almonds
1 c Sifted powdered sugar
4 ts Water; (up to 5)
More Back of the Box Gourmet By Michael McLaughlin
In the 1970’s, Heath bought The Fenn Brothers, a Sioux Falls, South
Dakota, candy company. In the process they acquired the rights to
that firm’s legendary Butter Brickle ice cream. (Brickle is a
Scottish word for brittle and is presumably the source of the name
for the Fenns’ nougat ice cream flavoring bits.) The alliance was a
logical one and eventually resulted in the marketing of Heath Bits ‘O
Brickle, the almond-toffee chips that, if you can locate them, exceed
almost any other baking chip the mind can conjure. Of course, they
make great cookies (bake a basic chipper recipe and substitute them
for some or all of the chocolate called for), but if you’d like to
enjoy your brickle at breakfast, try this sweet and sumptuous (but
easy) treat.
Prepared cake mix according to pkg. Directions. Stir in 1 pkg. Of the
Heath Bits ‘O Brickle. Grease and lightly flour a 13 x 9 x 2 inch
baking pan. Spread batter evenly into the prepared pan. Spoon pie
filling carefully over batter.
In a medium mixing bowl, combine the flour, brown sugar, and
cinnamon. Cut in margarine or butter until mixture resembles coarse
crumbs. Stir in the remaining package of the Heath Bits ‘O Brickle
and the almonds. Sprinkle on top of pie filling.
Bake in a 350 degree oven for 40 to 45 minutes or until top is golden
brown. In a small mixing bowl stir together the powdered sugar and
water. Drizzle over warm coffee cake. Serve warm.
MAKES 20 servings
Gilding the Lily: I haven’t tried it, but I can’t shake the notion
that this would be perfectly delicious prepared with peach pie
filling.
Yields
1 servings