Ingredients
For the cake:
- 1 ½ C. Butter unsalted and softened
- 1 C. Granulated sugar
- 2 C. Brown sugar
- 5 large eggs
- 3 C. All-purpose flour
- 1 tsp. Baking powder
- 1 tsp. Vanilla extract
- 1 C. Milk
- 1 C. Toffee chips
- 1 C. Chopped pecans
For the caramel sauce:
- 1 Can sweetened condensed milk
- 1 C. Brown sugar
- 3 Tbsp. Butter unsalted
- 1 tsp. Vanilla extract
Instructions
- Preheat the oven to 325 degrees.
- Add the butter, granulated sugar, and brown sugar to a mixing bowl and beat until fluffy and creamy.
- Mix the eggs into the bowl one at a time until smooth.
- Place the flour, baking powder, milk, and vanilla extract in the bowl and beat until just combined.
- Fold the pecans and toffee chips into the batter.
- Grease the inside of a bundt pan and fill it with the batter. Smooth the top out and bake for 1 hour and 30 minutes, or until cooked completely through.
- Remove the cake from the oven, turn over and allow to cool on a rack.
- When the cake has cooled, add the evaporated milk and 1 cup of brown sugar to a saucepan over medium-high heat on the stove. Bring the mixture just to a boil and then reduce to simmer for 8-10 minutes.
- Remove the mixture from the heat and stir in the butter and vanilla extract.
- Drizzle the sauce while still hot over the cooled cake and serve.
