Brown Sugar Caramel Pound Cake

Ingredients

1 ½ cups of butter, softened

1 cup granulated white sugar

2 cups light brown sugar

1 cup milk

1 tsp vanilla extract

5 large eggs

1 tsp baking powder

3 cups all purpose flour

1 cup chopped pecans

1 cup toffee chips

Glaze

1 cup brown sugar

1 can sweetened condensed milk

1 tsp vanilla

3 tbsp butter, unsalted

Preheat the oven to 325*

Place the butter, brown sugar and granulated sugar into a mixing bowl and beat until creamy

Add the eggs, one at a time, beating well after each

Add in the vanilla, milk, baking powder and the flour.

Mix until combined, do not over beat

Add the toffee chips and the crushed pecans and fold into the batter

Grease the inside of a bundt pan thoroughly

Pour the batter into the pan

Smooth out the top and place in the oven

Bake for 1 ½ hours, or until cooked through

Remove from the oven and place the pan upside down on a cooling rack

When the cake is completely cool, add the sweetened condensed milk, brown sugar

Cook until just before a boil, reduce the heat and simmer for 8 to 10 minutes

Remove from the heat and stir in the butter and the vanilla

Drizzle over the cooled pound cake, while the sauce is still hot.

Serve and enjoy a new flavor rush!