Preheat the oven to 350°. Butter and flour a 12-cup Bundt pan. In a large bowl, whisk the flour with the granulated sugar, baking soda, cinnamon, Chinese Five spice, salt, and ground cloves. Whisk in the applesauce, eggs, oil and melted butter. Gently fold in the chocolate chips.
Pour the batter into the prepared bundt pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out with a few crumbs attached.
Transfer the pan to a rack and let the cake cool for 10 minutes, then invert it onto the rack and let cool completely, about 20-30 minutes.
TO PREPARE THE CARAMEL GLAZE:
Melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup brown sugar and 1 1/2 tablespoons evaporated milk; cook for 2 minutes.
Remove from heat. Add the vanilla and powdered sugar; stir with a whisk until smooth. Let cool for about 2 minutes.
Pour the caramel glaze over your cooled bundt cake.
If adding the english toffee bits, sprinkle them on after the caramel so, as the caramel sets, the toffee bits will stick.