Brown Sugar Caramel Pound Cake

 Cake Ingredients

1 1/2 C butter softened

2 C light brown sugar, packed

1 C granulated sugar

5 large eggs

3 C all-pupose flour

1 tsp baking powder

1/2 tsp salt

1 C whole milk

1 8oz bag toffee chips (I use Heath)

1 C pecans, chopped (I omitted this because of my kids)

Caramel Drizzle Ingredients

1 14oz can sweetened condensed milk

1 C brown sugar

2 T butter

1/2 tsp vanilla extract

Directions

Preheat oven to 325, spray a 12 cup Bundt pan with cookin spray or grease and dust with flour.  Beat butter until creamy. Add sugars beating until fluffy.  Add eggs one at a time.  In a medium bowl, combine flour, baking powder and salt.  Add flour mix to batter alternatedly with milk, beat until just combined.  Stir in toffee chips and pecans.  Spoon batter into pan and bake 85 minutes or until a toothpick comes out clean.  To prevent excess browning, cover cake with foil while baking.  Let cake cook in pan for 10 minutes.  Remove from pan and let cool completely on a wire rack.  Spoon caramel drizzle over cooled cake.

Caramel drizzle: 

In a medium sauce pan combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently.  Reduce heat, and SIMMER for 8 minutes, whisking frequently.  Revmove from heat; whisk in butter and vanilla.  Let cool for 5 minutes before using.  NOTE: Make sure to drizzle the caramel while it's still hot.