Banana Buttermilk Toffee Cake

I found this in a magazine years ago, it is one of my most requested cakes. It is very easy as you just throw the ingredients in a bowl and mix. I have substituted the buttermilk with 1 Tbs of vinegar with 1 cup milk with good results. Watch the cake after 35 minuets, it is thick and can go from undercooked to overcooked pretty easily, which I always find with a banana cake.

• Ready In: 1 hr
• Serves: 12
• Yields: 1 cake

Ingredients

• cake

• 1 (16 ounce) box  yellow cake mix
• 3  large eggs
• 1  cup buttermilk
• 1  cup  mashed banana
• 1⁄2 cup  firmly packed brown sugar
• 1⁄2 cup  vegetable oil
• 1⁄2 teaspoon ground cloves
• 1  cup pecans

• topping

• 3  tablespoons butter
• 3  tablespoons brown sugar
• 3  tablespoons heavy cream
• 1⁄2 teaspoon vanilla
• 2⁄3 cup powdered sugar
• 3⁄4 cup  chopped milk chocolate butter  chocolate-covered english toffee bar
• 1⁄2 cup pecans

Directions

1. for the cake:.
2. Toast pecans in a 350 oven for 3-5 minutes until toasted, chop pecans if purchased whole.
3. Butter and flour 13 x 9 cake pan.
4. In a large mixing bowl, beat all the cake ingredients on low until moistened and then on medium for 2 minutes.
5. Fold in pecans and pour into cake pan.
6. Bake about 40 minutes at 350.
7. cool completely.
8. for the topping:.
9. In a saucepan melt the butter, brown sugar and then add the cream and simmer for 1 minute.
10. Remove from heat and whisk in powdered sugar and vanilla until smooth.
11. Spread over cake and sprinkle with toffee bits and pecans.