CAKE:

2 c. butter, softened
2 2/3 c. sugar, divided
8 eggs, at room temperature, separated
3 1/2 c. all-purpose flour
1/2 c. half & half
1 tsp. vanilla

FROSTING:

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
Pecans to garnish

CAKE: Cream butter, gradually add in 2 cups of sugar, beating at medium speed of electric mixer until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add alternately flour and half & half beginning and ending with flour, then stir in vanilla.

In separate bowl, beat egg whites at high speed until foamy. Gradually add remaining 2/3 cup sugar, 1 tablespoon at a time, until stiff peaks form. Fold into cake batter. Pour into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 25 minutes or until pick comes out clean.

Cool in pan 10 minutes, and then cool on cake rack completely. Frost with easy caramel frosting and garnish with pecan halves. Freezes well. Makes a 10-inch cake.

FROSTING: Melt butter in 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 until smooth. Frost cake, garnish!