1 1/2 cup butter softened
5 eggs
2 cup brown sugar
3 cup flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 cup pecans
1 (8oz.) bag toffee chips
1 tsp. vanilla
1 jar caramel topping
Preheat oven to 325 degrees. Spray a bundt pan w/pam & dust w/flour. Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder & salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee & pecans. Spoon batter into pan and bake 1-1/2 hrs/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, cool on a wire rack. Drizzle Caramel cake.
Posts
No comments:
Post a Comment