This is a recipe clipping from a magazine that was pasted on a large index card. Date unknown, but Teflon is mentioned in the directions so that would date this to the later part of the 20th century. Recipe is below.

Toffee Treasure Cake

OVEN 325° 9 OR 10-INCH BUNDT CAKE

A rich buttery cake featuring crunchy toffee candy pockets which form during baking.

1/4 cup sugar
1 teaspoon cinnamon
2 cups Pillsbury’s Best All Purpose Flour*
1 cup sugar
1 1/2 teaspoon baking powder
1 teaspoon soda
1/4 teaspoon salt
1 teaspoon vanilla
1 cup (8 oz. or 1/2 pt.) dairy sour cream
1/2 cup butter or margarine, softened
2 eggs
1/4 cup chopped nuts
6 (5/8 oz. each) or 3 (1 1/8 oz. each) chocolate toffee candy bars, coarsely crushed
1/4 cup butter or margarine, melted

Generously grease and lightly flour 9 or 10-inch Bundt pan (Teflon, too). Combine 1/4 cup sugar with cinnamon; set aside. (No need to sift flour; measure by lightly spooning into cup and leveling off.) In large mixer bowl, combine remaining ingredients except nuts, candy bars and butter. Blend at low speed until moistened; beat 3 minutes at medium speed, scraping bowl occasionally. Spoon 1/2 of batter into prepared pan. Sprinkle with remaining cinnamon-sugar mixture, then with nuts and crushed candy bars. Pour 1/4 cup melted butter over batter. Bake at 325° for 45 to 50 minutes until top springs back when touched lightly in center. Cool upright in pan for 15 minutes; remove from pan. If desired, sprinkle with powdered sugar.

*For use with Pillsbury’s Best Self-Rising Flour, omit baking powder, soda and salt.

Tip: Cake can be baked as directed in a 13×9-inch baking pan which has been greased on the bottom only. After spooning second half of batter into pan, spread to edges.

HIGH ALTITUDE ADJUSTMENT–5,200 feet. Bake at 350° for 35 to 40 minutes.