Caramel Pecan Cake with Caramel Icing

Cake:
1 1/2 c. butter, softened (3 sticks)
2 c. brown sugar, packed (1 box)
1 c. sugar
3 c. SR flour (or you can use 1 c. SR & 2 c. plain)
1 c. milk
8 oz bag Heath toffee bits
1 c. pecans, chopped (I used Fisher's cookie pieces)

Caramel Icing:
14 oz. can Eaglebrand milk, or store brand is fine
1 c. brown sugar
2 T. butter
1 t. vanilla

Preheat oven to 325 degrees. Thoroughly spray a Bundt or angel food cake pan and a loaf pan. For cake: Beat butter until fluffy. Add eggs, one at a time. Add flour to batter, alternating with milk. Beat until combined. Stir in nuts and bits.Spoon batter into pans and bake 85+ minutes until wooden pick comes out clean. To prevent burning, cover cake with aluminum foil while baking. Let cake cool in pan for 10 minutes. Invert onto plate and cool completely. Make drizzle: In a medium saucepan, combine Eaglebrand milk and brown sugar. Bring to a boil over medium-high heat, whisking frequently. Remove from heat, whisk in butter and vanilla. Cool 5 minutes. Be sure to use the icing while it's still hot. When cooled, the caramel is harder to spread. Serve with vanilla ice cream or whipped topping, if desired. Yum! (I had enough to ice all of tube cake and most of loaf cake.)