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Ingredients
- Caramel Drizzle:
- 1 1/2 cups butter, softened
- 2 cups firmly packed light brown sugar
- 1 cup sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 8-ounce package toffee bits
- 1 cup chopped pecans
- 1 14-ounce can sweetened condensed milk
- 1 cup firmly packed light brown sugar
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
Preparation
Step 1
Directions for cake:
Preheat oven to 350 degrees. Spray 12 cup fluted or tube cake pan with nonstick baking spray with flour.
In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add sugars, beating until fluffy.
Add eggs, one at a time, beating well after each addition.
In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture, 1 cup at a time, alternately with milk, beginning and ending with flour mixture. Beat just until combined. Stir in toffee bits and pecans. Spoon batter into prepared pan.
Bake until a wooden pick inserted in the center comes out clean, approximately 1 hour and 15-25 minutes. Cover top of cake with aluminum foil to prevent excess browning, if necessary.
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 constantly.
Reduce heat, and simmer for 8 minutes, whisking constantly.
Remove from heat, whisk in butter and vanilla. Let cool for 5 minutes.