1/2 c. butter
1 c. brown sugar
1/4 c. milk
3 1/4 c. sifted powdered sugar

Melt butter. Add brown sugar and bring to boil. Stir 1 minute or until slightly thick. Cool. Add milk and beat smooth. Beat in powdered sugar until spreading consistency. Make enough to frost tops and sides of two 8 inch layers.

CREAM CHEESE FROSTING:

8 oz. cream cheese
1 stick butter
1 lb. powdered sugar
1 tsp. vanilla
1 c. pecans, chopped fine

Mix cream cheese and butter in blender. Add powdered sugar and vanilla. Mix well. Add pecans last. Keep the cake in the refrigerator.