3/4 cup cake flour
1 3/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
10 to 12 ounces Heath bars, chopped
1 cup milk chocolate chips
1 cup salted butter, softened
1 1/4 cups granulated sugar
3/4 cup firmly packed light brown sugar
3 large eggs
2 1/2 teaspoons vanilla extract
1 1/3 cups plus 2 tablespoons sour cream
powdered sugar
Preheat oven to 350 degrees and spray a 12-cup Bundt pan with baking spray with flour. Sift the all-purpose flour, cake flour, baking powder, baking soda, and salt together onto a piece of wax paper. In a medium bowl, combine the chopped Heath bars and chocolate chips. Add 1 1/2 tablespoons of the flour mixture and stir together. Using an electric stand mixer with a paddle attachment, cream the butter at medium speed for 3 minutes. Add half the granulated sugar and beat for 2 minutes. Add the remaining granulated sugar and beat for 1 minute. Scrape down the sides of the bowl. Add the brown sugar and beat for 2 minutes. Beat in the eggs, one at a time, beating for 45 seconds after each addition. Scrape down the sides of the bowl. Add the vanilla extract. With mixer on LOW speed, add the flour mixture in 3 additions, alternating with the sour cream in two additions. Stop a few times to scrape down the sides of the bowl. Stir in the Heath bar/chocolate chip mixture. Transfer batter to the Bundt pan. Place it on a baking sheet in case any overflows. (It shouldn't unless you are using a smaller bundt pan but it's best to be safe.) Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes and then invert onto a serving platter. Once cool, sift powdered sugar over the cake.