Brown Sugar Carmel Pound Cake

Pour in 1–14 oz of sweetened condensed milk for the caramel drizzle.
a measuring cup of brown sugar
½ teaspoon of vanilla essence and 2 tablespoons of butter

Pound Cake Recipe with Brown Sugar and Carmel Filling
Heat the oven to 325 degrees. Grease or spray a 12-cup Bundt pan and sprinkle it with flour.
Cream the butter by beating it. Beating till light and fluffy, add sugars. Gradually incorporate the eggs. With a medium-sized bowl, mix together the flour, baking powder, and salt. When batter is almost incorporated, add flour mixture in alternate with milk. Add pecans and toffee chips and stir to combine. Using a wooden pick, test if the batter is done after 85 minutes in the oven. Wrap the cake in foil while it bakes to keep it from becoming too brown.
Wait 10 minutes for cake to cool in pan. After removing from the pan, set on a wire rack to cool entirely. After the cake has cooled, sprinkle it with caramel.
Formulation for a Sweet and Salty Drizzle
Whisk the condensed milk and brown sugar together in a medium saucepan and bring to a boil over medium-high heat. Turn the heat down to low and simmer, stirring occasionally, for 8 minutes. Whisk in the butter and vanilla after removing from the heat. Wait 5 minutes before using after letting cool. Take note: The caramel must be drizzled while it is still hot.