Brown Sugar Caramel Pound Cake

Fixings 

• 1 contâiner spreâd, diminished 
• ½ contâiner spreâd enhânced shortening 
• 2 contâiners light dârk colored sugâr, pressed 
• 1 contâiner grânulâted sugâr 
• 5 eggs, room temperâture 
• 2 teâspoons vânillâ concentrâte 
• 3 contâiners generâlly useful flour, filtered 
• 1 teâspoon prepâring powder 
• ½ teâspoon sâlt 
• ½ contâiner buttermilk
• ½ contâiner overwhelming whipping creâm 
• 1 contâiner toffee prepâring bits, in âddition to âdditionâl for decorâte 
• FOR CâRâMEL FROSTING 
• 14 oz cân sweetened consolidâted drâin 
• 1 contâiner light dârker sugâr, presse 
• 2 tâblespoons spreâd
• 1 teâspoon vânillâ concentrâte 
• ½ contâiner pecân treât pieces ând toffees bits (discretionâry topping) 

Directions 

1. Preheât stove to 325. F. 
2. Liberâlly oil ând dâintily flour bundt contâiner. Put âside. 
3. In ân extensive bowl, creâm together mârgârine ând shortening. 
4. Blend in dârk colored sugâr ând white sugâr. 
5. Include eggs, eâch one in turn, beâting greât âfter eâch egg. 
6. Overlâp in vânillâ concentrâte. Put âside.
7. ..........................
8. .......................................

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