1 ½ cups softened butter
2 cups light brown sugar, packed
1 cup of granulated sugar
5 large eggs
3 cups of all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup of whole milk
One 18-ounce bag of candy chips (Heath use)
1 cup nuts, chopped
1 – 14 oz can sweetened condensed milk
1 cup of brown sugar
2 tablespoons of butter
½ teaspoon vanilla extract
Preheat the oven to 325 degrees and spray a 12-cup bundt pan with cooking spray or fat and flour powder.
Beat the butter until creamy. Add sugars, stirring until fluffy. Add eggs one at a time. In a medium bowl, combine flour, baking powder and salt. Add the flour mixture to the dough, alternating with the milk, beating until well combined. Add caramel shavings and nuts. Put the mixture in the pan and bake for 85 minutes or until the wood comes out clean. To prevent over-browning, cover the cake with aluminum foil while baking.
Let the cake cool in the pan for 10 minutes. Remove from pan and let cool completely on a wire rack. Spoon caramel over the cooled cake.
Instructions for caramel
In a medium saucepan combine condensed milk and brown sugar; bring to a boil over medium-high heat, stirring frequently. Reduce heat and SIMPLIFY for 8 minutes, whisking frequently. Remove from heat; add butter and vanilla. Cool for 5 minutes before using. NOTE: Be sure to spray caramel while still HOT.
Should be 1 8oz bag of heath chips. Not 18 oz.
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