1 (26.5 oz) pkg Pillsbury cinnamon streusel coffee cake mix
3 lg eggs
1 c. sour cream
1/3 c. butter or margarine, softened
1/4 c. water
1 tsp vanilla extract
8 (1.4 oz) chocolate-covered skor toffee bars, chopped
1 c. chopped pecans, toasted
1/3 c. uncooked regular oats
Beat coffee cake mix and next 5 ingredients in a large mixing bowl at low speed with an electric mixer 1 minute or just until dry ingredients are moistened.
Beat at medium speed 2 minutes. Spread half of batter into a greased and floured 13″x9″ pan.
Combine streusel packet, candy, pecans, and oats; sprinkle half of streusel topping over batter in pan.
Dollop and then spread remaining batter over streusel layer. Sprinkle with remaining streusel topping.
Bake at 350 F for 40 minutes. Cool in pan on a wire rack. Drizzle glaze packet over top of cake
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