Crack Cake

aka Caramel brown sugar Bundt cake. Insanely lucious and loaded with butter but worth every calorie. And actually legal.

• 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
• 18 ounce bag of toffee bits
• 1 cup pecans, chopped
• 1 recipe caramel drizzle (to follow)

Preheat oven to 325° and spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside. Beat the butter until creamy. Add sugars beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt.Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with the flour mixture. Beat until just combined. Stir in toffee bits and pecans. Spoon Batter into prepared pan. Bake until wood pick inserted near center of cake comes out clean about 85 minutes. Cover top of cake with foil to prevent excess browning. Let the cake cool in pan for 30 minutes. Remove the cake from pan and let Cool completely on wire rack Note: to keep the cake from sticking to the top of the Bundt pan, I line it with parchment paper.

Carmel Drizzle

• 1 can sweet and condensed milk
• 1 cup light brown sugar packed
• 2 tablespoons butter
• 1/2 teaspoon vanilla extract

In a medium saucepan, combine condensed milk, and brown sugar. Bring to a slow boil over medium heat whisking constantly. (from personal experience, if you look away for a moment in this step, it will burn.)Reduce to low and simmer for five minutes whisking constantly. Remove from heat add in butter and vanilla. Drizzle the caramel over the cake while it is still hot, the cooled caramel does somewhat harden and will not pour.