- 1-½ C. butter softened
- 2 C. light brown sugar, packed
- 1 C. granulated sugar
- 5 Large eggs
- 3 C. all-purpose flour
- 1 TSP. baking powder
- ½ TSP. salt
- 1 C. whole milk
- 1 (8oz) bag toffee chips (i use heath)
- 1 C. pecans, chopped
- 1–(14 oz) can sweetened condensed milk
- 1 C. brown sugar
- 2 TBSPS. butter
- ½ TSP. vanilla extract
HOW TO MAKE:
Preheat oven to 325ºF spray a 12 C. bundt pan with cooking spray or grease and dust with flour
Beat 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 miiix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 miiins or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
Let cake cool in pan for 10 mins. Remove from pan, and let cool completely on a wire rack. Spoon caramel drizzle over cooled cake.
directions for caramel drizzle
In a medium saucepan combine condensed milk and brown sugar; bring to a boil over medium-hiiigh heat, whisking frequently. Reduce heat, and simmer for 8 mins, whisking frequently. Remove from heat; whiiisk in butter and vanilla. Let cool for 5 mins before using. Note: make sure to drizzle the caramel while it’s still hot.