Brown Sugar Caramel Pound Cake

Brown Sugar Caramel Pound Cake Cake Ingredients 1 1/2 Cups butter softened 2 Cups light brown sugar packed 1 Cup granulated sugar 5 Large eggs 3 Cups all-purpose flour 1 Tsp baking powder 1/2 Tsp salt 1 Cup whole milk 1 8oz bag toffee chips (I use Heath) 1 Cup pecans chopped Caramel Drizzle Ingredients 1 14oz can sweetened condensed milk 1 Cup brown sugar 2 Tbsp butter 1/2 Tsp vanilla extract Cake Instructions Preheat oven to 325. Spray a 12 cup Bundt pan with cooking spray or grease, and dust with flour Beat softened butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternating with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Caramel Drizzle Instructions In a medium saucepan 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. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before spooning caramel drizzle over cooled cake. NOTE: Make sure to drizzle the caramel while it’s still HOT