More Back of the Box Gourmet By Michael McLaughlin

In the 1970's, Heath bought The Fenn Brothers, a Sioux Falls, South Dakota, candy company. In the process they acquired the rights to that firm's legendary Butter Brickle ice cream. (Brickle is a Scottish word for brittle and is presumably the source of the name for the Fenns' nougat ice cream flavoring bits.) The alliance was a logical one and eventually resulted in the marketing of Heath Bits 'O Brickle, the almond-toffee chips that, if you can locate them, exceed almost any other baking chip the mind can conjure. Of course, they make great cookies (bake a basic chipper recipe and substitute them for some or all of the chocolate called for), but if you'd like to enjoy your brickle at breakfast, try this sweet and sumptuous (but easy) treat.

Prepared cake mix according to pkg. Directions. Stir in 1 pkg. Of the Heath Bits 'O Brickle. Grease and lightly flour a 13 x 9 x 2 inch baking pan. Spread batter evenly into the prepared pan. Spoon pie filling carefully over batter.

In a medium mixing bowl, combine the flour, brown sugar, and cinnamon. Cut in margarine or butter until mixture resembles coarse crumbs. Stir in the remaining package of the Heath Bits 'O Brickle and the almonds. Sprinkle on top of pie filling.

Bake in a 350 degree oven for 40 to 45 minutes or until top is golden brown. In a small mixing bowl stir together the powdered sugar and water. Drizzle over warm coffee cake. Serve warm.

Makes 20 servings

Gilding the Lily: I haven't tried it, but I can't shake the notion that this would be perfectly delicious prepared with peach pie filling.