Toffee Cake

Directions

1. 1
   Soak top and bottom of 3 1/4-quart (3.25 L) clay cooker in water about 15 minutes; drain.
2. 2
   Pat dry and grease bottom and sides of cooker.
3. 3
   Line cooker with parchment paper cut to fit bottom only.
4. 4
   Mix flour, brown sugar, baking powder and salt in large mixer bowl.
5. 5
   Cut in 3/4 cup (180 mL) butter until mixture forms fine crumbs; remove and reserve 1 cup (250 mL) of the flour mixture.
6. 6
   Add milk and vanilla to remaining flour mixture in bowl; mix until blended.
7. 7
   Beat in eggs, one at a time, beating until smooth after each addition.
8. 8
   Spread batter in cooker.
9. 9
   Cut 3 tablespoons ( 45 mL) butter into reserved flour mixtures; stir in nuts and chocolate shot.
10. 10
    Sprinkle evenly over batter.
11. 11
    Place covered cooker in cold oven.
12. 12
    Set oven at 350 F or 180C Bake until wooden pick inserted in center comes out clean, about 1 1/2 to 1 3/4 hours.
13. 13
    Cool in cooker on wire rack.
14. 14
    Cut into bars or squares.