Betty Drake Is this the recipe you were looking for?.Timeline Photos Brown Sugar Carmel Pound Cake Ingredients: 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 Carmel Drizzel: 1 – 14 oz can sweetened condensed milk 1 cup brown sugar 2 tablespoons butter ½ teaspoon vanilla extract Directions: Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray 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 buts 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 you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden. — with Carmen Muse and 16 others.See More Blooms by Essential Details: Darrius SirYardie Oliver....Load Older Messages.Load Newer Messages. Load More Results.Select messages to forwardSelect messages to deleteSelect messages to mark as spamCancelDeleteForwardMark Spam.
Posted on: Tue, 26 Nov 2013 05:10:43 +0000
Trending Topics
Recently Viewed Topics
© 2015