On The Menu: Brown Sugar Pound Cake With Caramel Sauce

I made this cake for dessert a couple weeks ago and then proceeded to eat the leftovers the next couple days for breakfast. This cake is seriously delicious and perfect for enjoying with your morning coffee. Make this cake, you will thank me. Use a nonstick spray with flour included. This pound cake is so moist it make stick a little. Don't let it bother you and just rejoice in the fact that you can cover it up with an abundance of caramel sauce.

Ingredients for Cake:
1-1/2 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
1/2 teaspoon salt
1 cup whole milk
1 – 8 ounce bag of toffee bits
1 cup pecans, chopped

Ingredients for Caramel Sauce:
1 - 14 ounce can sweetened condensed milk
1 cup light brown sugar, packed
2 tablespoons butter
1/2 teaspoon vanilla extract

Directions:
1. Preheat oven to 325 degrees F.
2. Prepare a 12 cup bundt pan by spraying it with nonstick flour spray.
3. Beat the butter 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 in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans.
4. Pour batter into pan.
5. Bake approximately 75-80 minutes or until a tooth pick inserted into the middle comes out clean.
6. Let cake cool in pan approximately 20 minutes.
7. Remove from pan and allow to finish cooling on a wire rack.
8. Cover cooled cake with caramel sauce.

Directions for Caramel Sauce:
1. In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking constantly.
2. Reduce heat, and SIMMER for 5 minutes, whisking constantly.
3. Remove from heat; whisk in butter and vanilla.
4. Drizzle the sauce while it is still hot.