2 1/2 c. sweet milk
2 c. sugar
1/2 stick butter
2 egg whites, beaten stiff
1 tsp. vanilla
Coarsely ground pecans

Cook milk and sugar in thick skillet until thick and caramel color. Add butter and egg whites that have been beaten. Stir continuously. Add vanilla and beat until stiff enough to spread between layers, tops and side of cake. Sprinkle with ground pecans.