Combine and cook for 1 minute by clock:

6 (15 x 20 inch) cakes:
1 1/2 gal. brown sugar
2 lbs. & 1/2 c. butter
1 qt. & 1 c. cream
6 lbs. chocolate chips
6 lbs. nuts
2 tbsp. vanilla

1 (18 x 26 inch) cake:
1 qt. brown sugar
6 oz. (3 1/4 c.) butter
3/4 c. cream
1 lb. chocolate chips
1 lb. nuts
1 tsp. vanilla

1 (9 x 12 inch) cake:
1 c. brown sugar
1/3 c. butter
3 tbsp. cream
1/2 c. chocolate chips
1/2 c. nuts
1/2 tsp. vanilla

Scrape bottom and sides with rubber spatula. Add chocolate chips, nuts and vanilla. Beat until smooth, using French wire whip. Spread on cakes or bars white warm.