1 ½ c butter, soft
2 c light brown sugar, packed
1 c sugar
5 eggs
3 c flour
1 t baking powder
½ t salt
1 c whole milk
8 ounce bag toffee chips
1 c pecans, chopped
Beat butter until creamy. Add sugars beat until fluffy. Add eggs one at a time. In bowl combine dry ingredients. Add flour mixture to batter alternately with milk, beat until just combined. Stir in chips and pecans. Spoon batter into a greased and floured bundt pan and bake at 325 degrees for 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. Spoon topping over cooled cake.
14 ounce can sweetened condensed milk
1 c brown sugar
2 T butter
½ t vanilla extract
In a saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisk frequently. Reduce heat and simmer for 8 minutes, whisk frequently. Remove from heat; whisk in butter and vanilla. Cool 5 minutes, drizzle the HOT caramel over the cake.
