1/2 c. butter
1 c. flour
2 tbsp. water
1/2 c. butter
1 c. water
1 c. flour
3 eggs
1 tsp. vanilla
Frosting
Pecans, chopped

Cut 1/2 cup of butter into 1 cup flour. Sprinkle 2 tablespoons water evenly over surface. Stir with fork until moistened. Shape into 2 balls. Roll out on ungreased baking sheet, trim to 12 x 3 inch rectangle.

Combine 1/2 cup butter and 1 cup water in pan. Boil. Add 1 cup flour at once; reduce heat to low and cook, stir vigorously until mixture forms a ball and leaves sides of pan. Remove from heat. Cool 5 minutes. Add eggs, 1 at a time and beat well. Beat in vanilla. Spoon over pastry rectangle, spreading to edges. Bake at 350 degrees for 55 minutes. While warm, spread with frosting and chopped nuts.

CARAMEL FROSTING:

1/4 c. butter
1/2 c. brown sugar
1 1/2 to 2 tbsp. milk
1 1/2 c. sifted powdered sugar
1/2 tsp. vanilla

Melt butter. Add sugar and cook 1 minute over low heat. Stir in remaining ingredients and beat with mixer until smooth. Add more milk if necessary.