====== Brown Sugar Caramel Pound Cake ======

<sub>Preheat oven to 325 degrees</sub>

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Ummm... Yummmmmmmm!

==== Ingredients ====

  * **Cake:**
    * 1 ½ cups butter softened
    * 2 cups light brown sugar, packed
    * 1 cup granulated sugar
    * 5 large eggs
    * 3 cups all-purpose flour
    * 1 teaspoon baking powder
    * ½ teaspoon salt
    * 1 cup whole milk
    * 1 8oz bag toffee chips (I use Heath)
    * 1 cup pecans, chopped
  * **Caramel Drizzle:**
    * 1 – 14 oz can sweetened condensed milk
    * 1 cup brown sugar
    * 2 tablespoons butter
    * ½ teaspoon vanilla extract

==== Directions ====

  - spray a 12 cup 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 mix to batter alternately with milk, beat until just combined. 
  - Stir in toffee chips and pecans. 
  - Spoon batter into pan and bake 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 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-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 to drizzle the caramel while it’s still HOT