Recipes October 2014 Country Kitchen Caramel Covered Toffee Pound Cake

Caramel Covered Toffee Pound Cake

Caramel Covered Toffee Pound Cake
Caramel Covered Toffee Pound Cake

Caramel Covered Toffee Pound Cake

Ingredients

Jessica Freeland, Mobile County

1 ½ cups butter

2 cups packed brown sugar

1 cup sugar

5 eggs

½ tsp. vanilla extract

3 cups flour

1 tsp. baking powder

½ tsp. salt

1 cup heavy cream

8 oz. toffee chips

 

Caramel Sauce:

14 oz. sweetened condensed milk

1 cup packed brown sugar

2 tbsp. butter

½ tsp. vanilla extract

Preparation

Preheat oven to 325 degrees.  Grease a Bundt pan with nonstick spray.  Beat butter until creamy, add sugars and beat until fluffy.  Add eggs, one at a time, beating well after each addition.  Add vanilla.  In another bowl, combine flour, baking powder, and salt.  Add dry mix and cream to batter and beat until just combined.  Stir in toffee chips.  Spoon batter into prepared pan and bake 1 hour 25 minutes.  Cover cake with foil while baking to prevent excess browning. Cool.  

 

Caramel Sauce:

In a saucepan, combine sweetened 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 and whisk in butter and vanilla.  Let cool for 5 minutes.  Pour warm caramel sauce over cooled cake.