1 c. brown sugar
4 tbsp. butter
2 eggs
1 lg. container Cool Whip

Combine brown sugar, butter and 2 eggs in heavy saucepan. Put over low heat and stir constantly with a spatula. Cook until thick and syrupy. Cool until cold. Fold into large Cool Whip right before you want to serve it. Frost cake. Refrigerate cake what is left. It is a sticky topping. Also good on spice or pumpkin cake.