Brown Sugar Caramel Pound Cake - Instant Diabetes

First of all, you know a recipe is good when it is requested multiple times by the same person... AND... that person reminds you to bring that dessert regardless of whether or not you remembered to bring your husband!  Yes, this pound cake is to die for, if you like really, really, REALLY sweet cakes.  With a total of four cups of sugars... it's pretty much like an instant case of diabetes.

My friend was so excited to eat some of it that she cut the first piece for herself and started eating it before realizing that she never offered anyone else a piece... now that's a good recipe.  Yes, the caramel sauce pools in the middle, testing your will power to resist the urge to stick your face in it, but please do resist, as it is very sticky, and you'd probably end up with people licking your face.

Try it - you'll like it!

Brown Sugar Caramel Pound Cake
Ingredients:

• 1.5 cups butter, softened
• 2 cups brown sugar, packed
• 1 cup white sugar
• 5 large eggs
• 3 cups all purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 cup milk
• 1 8oz bag of toffee chips

Caramel Drizzle:

• 1 14oz can of sweetened condensed milk
• 1 cup brown sugar
• 2 Tbsp. butter
• 1/2 tsp. vanilla

Directions:

1. Preheat oven to 325, and spray a 12 cup bundt pan with cooking spray (I prefer a silicone bundt - like this one I got on Amazon.com because then you can loosen the sides before flipping it over and hoping for the best.  I also like the PAM cooking spray for baking - give it a GOOD, healthy coat to guarantee no sticking)
   
2. Beat butter until creamy.  Add sugars, beating until fluffy.  Add eggs one at a time (I don't know why, but I did it).
3. In a medium bowl, combine flour, baking powder, and salt.  Add flour mix to batter alternately with milk, beat until just combined.
4. Stir in toffee bits.  Spoon batter into pan, and bake 90 minutes or until wooden pick comes out clean.
5. Let cake cool for 10 minutes.  Remove from pan, and let cool for at least 30 minutes on a wire rack. 
6. Make 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.
7. Spoon caramel drizzle on immediately because it thickens up fast.
8. Serve in small pieces because this cake is DENSE!

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