Chocolate Toffee Coffee Cake
(Elizabeth Kisch's winning recipe)

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• 1 Devils Food Cake Mix
• 1 large or 2 small packages of instant Butterscotch pudding
• 3 eggs
• 1 2/3 cups of brewed coffee
• 1/2 cup vegetable oil
• 1 package Milk chocolate Toffee bits (divided in two parts)
• 1 cup pecan pieces

In a large mixing bowl add the cake mix, butterscotch pudding, eggs, coffee and vegetable oil and mix on medium speed of mixer for 3 minutes. Spray the inside of a large bundt cake pan with non-stick cooking spray. Put the pecans in the bottom of the pan, and then pour the cake batter over top. Sprinkle half of the chocolate toffee bits on top of the batter. Bake in 325 degree oven for 45-50 minutes or until cake tests done. Cool for 10-15 minutes then invert onto a cake plate. There will be a ring of pecans baked into the top of the cake. Immediately drizzle with warm frosting.

• 1/4 cup of butter
• 1 1/2 cups firmly packed brown sugar
• 1/4 cup water
• 2 cups of powdered sugar

While the cake is baking, melt the butter in a small saucepan over medium heat. Add the brown sugar and water and stir until sugar is dissolved, for 2 - 3 minutes. Remove from heat and beat in powdered sugar a little at a time. If the frosting becomes too thick to pour, thin with additional water. Drizzle the warm frosting over the pecans on the caketop and allow to run down the sides. Sprinkle the remaining chocolate toffee pieces on the top of the frosting. As the frosting cools, it will develop a thick, fudge-like appearance on the cake.