GOOD EATS

Mel's Famous Brown Sugar Caramel Toffee Cake

1 1/2 cups unsalted butter (softened)

2 cups light brown sugard packed

1 cup granulated sugar

5 large eggs (room temperature)

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup whole milk (room temperature)

1-8 oz bag of Heath Toffee Bits

1 cup of pecans chopped

1 jar of caramel sauce nonstick baking spray make sure you use baking spray and not cooking spray

Preheat over to 325 degrees and generously spray all surfaces of a 12 cup nonstick bundt pan with baking spray. Then, dust with flour and set aside

Beat the butter until creamy, then add both sugars, beating until fluffy (no less than 3 minutes). Add eggs one at a time, beating until just the yellow disappears after each egg.

In a medium bowl combine the flour, baking powder, and salt. Gradually add the flour mixture to butter mixture in thirds, alternating with milk between each third. Beat until just combined Stir in pecans and toffee bits, then spoon batter into prepared pan.

Bake until a wooden pick comes out clean, approximately 75-90 minutes Do not overbake - will make dry and crumbly

Let cool in pan for 15 minutes. Remove from pan and let cool completely on a wire rack Spoon caramel sauce over cake and enjoy!!

Submitted by: Melissa Bingaman