brown sugar chocolate pound cake

I (Joni) cannot think of any words to describe this cake, it is that good!!!  You need no reason to make this....just go make one right now!!!  Make sure you have some vanilla ice-cream to go with it.  Taste delicious with the caramel drizzle.  You will love it, and want to hide it so no one will eat it.  This will defiantly be made again at my house!!!

Brown Sugar Chocolate Pound Cake

• 1-1/2 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
• 1/2 teaspoon salt
• 1 cup whole milk
• 1 – 8 ounce bag of toffee bits
• 1-/2 Cups chocolate chips

1. Preheat oven to 325, grease bundt pan.

2. Cream together butter, and sugars until light and fluffy

3. Add eggs, mix well

4. Add flour, baking powder, salt in a separate bowl, and slowly add to wet ingredients.

5. Add milk, toffee bits, and chocolate chips, mix well

6. Pour into greased bundt pan and bake for 70 minutes.  (Oven times may vary so be sure to check with a toothpick)

Caramel Drizzle

• 1 - 14 ounce can sweetened condensed milk
• 1 cup brown sugar, packed
• 2 tablespoons butter
  
  
• 1/2 teaspoon vanilla extract

1. Over medium heat, mix together sweetened condensed milk and brown sugar.  Stir constantly until it boils.  Once boiling remove from heat and add butter, and vanilla.  Sitr constantly for 5 minutes.  

2. Drizzle over cake.  (If you are not serving the whole cake, drizzle only on individual slices.  The caramel does harden and can be reheated for another slice.)

Recipe Source: Adapted from ladybehindthecurtain.com