HOW TO MAKE IT :
- Preheat oven to 350°F. Spray a non-stick bundt pan with baking spray or butter and flour.
- Using an electric mixer, cream together the butter, shortening, vanilla, brown and granulated sugars in a large mixing bowl. Beat for 2 minutes or until creamy and light beige in color.
- Add the eggs one at a time beating well after each addition stopping to scrap the sides of the bowl as needed.
- In a separate bowl, use a whisk to sift together flour, baking powder and salt. Lower the speed of the mixer and add to the creamed mixture alternately with the buttermilk.
- After all has been added increase the speed of the mixer to medium and beat until fully combined around 45-60 seconds.
- Spread evenly in pan. Bake for 35-45 minutes or until a cake tester inserted into the center comes back clean.
- Cool in the pan for 15 minutes then turn onto a cooing rack to cool completely.
- Meanwhile: In a heavy bottomed saucepan over medium heat melt together brown sugar, condensed milk, butter and vanilla. Simmer for 2 minutes until sugar is completely melted. Set aside to cool to warm but, still pour-able. (It thickens as it cools)
- Pour caramel frosting over cake until all has been used. May do in batches. Sprinkle with toasted walnuts or pecans, if desired.
- Store in an airtight contain or chilled or at room temperature.
