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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (2526g)|
|Recipe Makes: 1|
|Calories from Fat: 4201 (46%)|
|Amt Per Serving||% DV|
|Total Fat 466.7g||622 %|
|Saturated Fat 233.2g||1166 %|
|Monounsaturated Fat 150.6g|
|Polyunsanturated Fat 44.7g|
|Cholesterol 3004.1mg||924 %|
|Sodium 8071.8mg||278 %|
|Potassium 3261.6mg||86 %|
|Total Carbohydrate 1178.8g||347 %|
|Dietary Fiber 20.6g||82 %|
|Sugars, other 1158.2g|
|Protein 121.4g||173 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 9199
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