2 c. firmly packed brown sugar
2 eggs
2/3 c. all-purpose flour
1 c. chopped pecans
1 tsp. baking soda
2 c. chilled whipping cream
2 tbsp. kahlua, amaretto or other coffee liqueur

Preheat oven to 350 degrees. Lightly grease 9 x 13 oblong glass baking dish. Mix brown sugar, egg, pecans, flour and baking soda in large bowl or food processor. Batter will be thick. Spoon batter into prepared dish. Bake about 25 minutes until tester is clean. Cool completely, 2 hours. Whip cream in large bowl until peaks form. Fold in liqueur.

BREAK cake into SMALL pieces and fold into cream. Spoon mixture into clean 9 x 13 inch pan, spreading evenly. Freeze until firm, at least 4 hours or overnight. Put in refrigerator 1 hour before serving. Spoon into bowls and serve. Serves 10 to 12.