° 1 1/2 c 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 full fat milk
° 1 8oz bag of toffee chips (I used Heath)
° 1 cup chopped pecans
caramel spray:
° 1 - 14 ounces sweetened condensed milk
° 1 cup brown sugar
° 2 tablespoons butter
° Half a teaspoon of vanilla extract

* Directions :

Preheat oven to 325 12-cup tray sprinkler with cooking spray or grease and sprinkle with flour
Beat the butter until it becomes creamy. Add sugars, whisking until mixture is fluffy. Add eggs one by one. In a medium bowl, combine flour, baking powder and salt. Add the flour mixture to the mixture alternately with the milk, whisking until completely combined. Add toffee chips and walnuts. Pour mixture into skillet and bake for 85 minutes or until wooden sticks come 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 it from the pan and let it cool completely on a wire rack. Spoon the caramel drizzle over the cooled cake.
directions for caramel spray
In a medium saucepan, combine condensed milk and brown sugar; Bring the mixture to a boil over medium-high heat, whisking frequently. Reduce heat and simmer for 8 minutes, whisking frequently. remove from heat; Beat butter and vanilla. Let it cool for 5 minutes before use. Note: Make sure to spray the caramel while it is still hot.