2 c. butter, softened
2 2/3 c. sugar, divided
8 eggs, separated
3 1/2 c. all-purpose flour
1/2 c. Half and Half
1 tsp. vanilla extract
Easy Caramel Frosting
Pecan halves (optional)

Cream butter; gradually add 2 cups sugar, beating at medium speed of an electric mixer until light and fluffy. Add the egg yolks, one at a time, beating after each addition.

Add flour to creamed mixture alternately with Half and Half, beginning and ending with flour. Stir in vanilla.

Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Gradually add remaining 2/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form; fold into batter. Pour batter into a greased and floured 10-inch tube pan; bake at 325 degrees for 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely on rack. Frost cake with Easy Caramel Frosting; garnish with pecan halves, if desired. Yield: one 10-inch cake.

1/2 c. butter
1 c. firmly packed brown sugar
1/4 c. whipping cream
2 1/2 c. sifted powdered sugar
1 tsp. vanilla extract

Melt butter in a heavy saucepan. Add brown sugar; cook over low heat, stirring constantly, until sugar dissolves. (Do not boil). Remove from heat. Stir in whipping cream. Add powdered sugar and vanilla; beat at high speed of an electric mixer until smooth. Yield: enough frosting for one 10-inch cake.