Brown Sugar Caramel Pound Cake
Ingredients:
- butter, soft - 1 1/2 cups
- packed light brown sugar - 2 cups
- sugar - 1 cup
- eggs - 5
- flour - 3 cups
- baking powder - 1 t
- salt - 1/2 t
- whole milk - 1 cup
- toffee chips - 8 ounce bag
- chopped pecans - 1 cup
- sweetened condensed milk - 14 ounce can
- brown sugar - 1 cup
- butter - 2 T
- vanilla extract - 1/2 t
Instructions:
In a bowl, beat butter until creamy, add sugars beat until fluffy. Add eggs one at a time. In another bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in chips and pecans.
Spoon batter into greased and floured 12 cup bundt pan and bake in a preheated 325 degree oven for 85 minutes or until wooden pick comes out clean. Cover cake with foil while baking to prevent excess browning. Cool in pan for 10 minutes. Remove from pan, cool completely on a wire rack.
Prepare caramel topping --- in a saucepan, combine condensed milk and 1 cup brown sugar; bring to a boil over medium high heat, whisk frequently. Reduce heat, simmer for 8 minutes, whisk frequently. Remove from heat; whisk in 2 T butter and vanilla. Cool for 5 minutes, drizzle hot caramel over cooled cake.
