2 c. firmly packed brown sugar
2 eggs
1 c. chopped pecans
2/3 c. all-purpose flour
1 tsp. baking soda
2 c. well-chilled whipping cream
2 tbsp. brandy

Preheat oven to 350 degrees. Lightly grease 9 x 13 inch ovenproof glass baking dish. Mix brown sugar, eggs, pecans, flour and baking soda in large bowl. (Batter will be thick). Spoon batter into prepared dish. Bake until tester inserted in center comes out clean, 25 minutes. Cool pecan cake completely, about 2 hours.

Whip cream in large bowl until soft peaks form. Fold in brandy. Break cake into small pieces and fold in cream. Spoon mixture into clean 9 x 13 inch pan, spreading evenly. Freeze until firm, at least 4 hours or overnight. Spoon into goblets and serve. 8-10 servings.