Brickle Bundt Cake

12 to 14 servings
Prep Time: 15 min.
Baking Time: 45 to 50 min.

Ingredients:
1-1/3 cups (8-oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits, divided
1-1/4 cups sugar, divided
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
1/2 cup (1 stick) butter, softened
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 container (8 oz.) dairy sour cream
1/4 cup (1/2 stick) butter, melted
POWDERED SUGAR GLAZE(recipe follows)

Directions:
Preheat oven to 350-degrees F. and grease and flour 12-cup fluted tube pan or 10-inch tube pan.
1) Set aside 1/4 cup toffee bits for topping. Combine remaining toffee bits, 1/4 cup sugar, walnuts and cinnamon; set aside.
2) Beat remaining 1 cup sugar and 1/2 cup butter in large bowl until fluffy.
3) Add eggs and vanilla and beat well.
4) Stir together flour, baking powder, baking soda and salt; gradually add to butter mixture, alternately with sour cream, beating until blended. Beat for3 minutes.
5) Spoon one-third of the batter into prepared pan. Sprinkle with half of toffee mixture.
6) Spoon half of remaining batter into pan. Top with remaining toffee mixture.
Spoon remaining batter into pan. Pour melted butter over batter.
7) Place baking pans in oven and bake for 45 to 50 minutes or until wooden pick inserted in center comes out clean.
8) Cool 10 minutes; remove from pan to wire rack. Cool completely.
9) Prepare glaze and drizzle over cake. Sprinkle remaining 1/4 cup toffee bits over top.

POWDERED SUGAR GLAZE:
1 cup powdered sugar
1 Tablespoon milk plus
1/4 teaspoon vanilla extract.
Combine powdered sugar, milk and vanilla extract. Add additional milk, 1 teaspoon at a time, until of drizzling consistency. Makes about 1/2 cup glaze.