Carmel Pound Cake

By LyndaD

Ingredients

• 1 1/2 c. butter softened, 5 eggs
• 2 c.brown sugar, 3 c all/pur. Flour
• 1 c. Sugar, 1 t. baking powder
• 1/2 t. Salt, 1 cup milk, 1 c. Pecans
• 1 (8oz)bag toffee chips, 1 t. Vanilla
• 1 Jar Caramel Topping

Preparation

Step 1

Preheat oven to 325 spray a bundt pan w/pam & dust w/flour, Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder & salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee & pecans. Spoon batter into pan and bake 1-1/2 hrs/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, cool on a wire rack. Drizzle Caramel cake.