Caramel brown sugar pound cake



°1 1/2 cup soft butter
°2 cups light brown sugar, packed
°1 cup granulated sugar
°5 large eggs
°3 cups all-purpose flour
°1 teaspoon baking powder
°Half a teaspoon of salt
°1 cup whole milk
°1 bag 8 oz caramel chips (I use Heath)
°1 cup chopped American walnuts
+Drizzled with caramel:
°1 - 14 ounces sweetened condensed milk
°1 cup brown sugar
°2 tablespoons of butter
°Half a teaspoon of vanilla extract

*How to make:

Preheat oven to 325 degrees Spray a 12-cup baking dish with cooking spray or grease and sprinkle with flour
Beat the butter until it becomes creamy. Add the sugars, whisking until the mixture becomes frothy. Add the eggs one by one. In  bowl, combine flour, baking powder  & salt. Add the flour mixture to the mixture alternately with the milk and beat until completely blended. Add the caramel chips and nuts. Pour the mixture into the pan and bake for 85 minutes or until a wooden skewer comes out clean. To prevent over-browning, cover the cake with foil while baking.
Let the cake cool in the pan for 10 minutes. Removing from pan and let cool totally on a wire rack. Drizzle the caramel over the cooled cake.
Instructions for the caramel drizzle
In a medium saucepan, combine condensed milk and brown sugar; Bring mixture to a boil over medium-high heat, whisking frequently. Reduce the heat and simmer for 8 minutes, whisking frequently. remove from fire; Beat butter and vanilla. Leave to cool for 5 minutes before use. Note: Be sure to drizzle the caramel while it's still hot.

Enjoy !