2 c. packed light brown sugar
2 eggs
2/3 c. all-purpose flour
1 tsp. baking soda
1 c. chopped pecans
1 c. miniature chocolate chips
2 c. whipping cream
2 tbsp. brandy

Preheat oven to 350 degrees. Combine brown sugar and eggs in mixer bowl; beat well. Add mixture of flour and soda; mix well. Stir in pecans and chocolate chips. Spoon into lightly greased 9 x 13 inch baking dish. Bake for 25 minutes. Cool for 2h ours. Whip cream in bowl until soft peaks form. Fold in brandy. Break cake into bite-sized pieces. Stir into whipped cream mixture. Spoon into 9 x 13 inch dish. Freeze for 4 hours to overnight or until firm. Yield: 8 to 10 servings.