Brown Sugar Caramel Bundt Cake

November 04, 2016

Best Bundt Cake recipe for this bundt cake carrier.

I have come across the best ever Thanksgiving dessert recipe, that is a must bake.  I am an absolute die hard chocoholic and this stole my taste buds!  If your looking for something new, something that will wow your guest that is not the same ole dessert, you must try this! I promise not to disappoint.  Please feel free to leave me comments. 

And one great thing, whether you are going to a dinner party or staying home and hosting, this large size bundt cake will fit nicely in the Bakers Sto N Go food storage container! Will stay fresh for days, so feel free to make ahead!  Do the topping on the day you serve it.  But no need to one of those large cake carriers, or a large baking pan with plastic wrap over it.  Put it right in your Bakers Sto N Go

Happy baking!  

Brown Sugar Carmel Bundt Cake

1 ½ 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
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips 
1 cup pecans, chopped

Caramel Drizzle:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray or grease and dust with flour

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl, combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or 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, and let cool completely on a wire rack. Spoon caramel drizzle over cooled cake.

Directions for 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. Let cool for 5 minutes before using. NOTE: Make sure to drizzle the caramel while it’s still HOT. 

When cooled the caramel does somewhat harden.
Original Source: Unknown

The owner of this recipe is from:

I simply baked and shared.  :)

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