Ingredients:
1 1/2 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
1/2 tsp salt
1 C whole milk
1 8 oz. bag toffee chips
1 C pecans - optional (or nut of your choice), chopped
Carmel Drizzle:
1 14 oz. can sweetened condensed milk
1 C brown sugar
2 Tbsp butter
1/2 tsp vanilla extract
Directions:
Preheat oven to 325 F degrees.
Spray a 12 C Bundt pan with non-stick cooking spray, then coat with flour.
Beat butter until creamy. Add sugars and beat until fluffy. Add eggs one at a time.
In medium bowl, combine flour, baking powder, and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee bits and nuts, if using.
Spoon batter into pan and cover with foil. Bake for 85 minutes or until wooden pick comes out clean.
Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
Caramel Drizzle:
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 using.
NOTE: Make sure you drizzle the caramel while it’s still HOT.
Spoon Caramel Drizzle over cooled cake.
