2 c. firmly packed light brown sugar
6 tbsp. heavy cream
1/4 c. (1/2 stick) unsalted butter
1 tsp. vanilla extract
1 c. sifted confectioners' sugar

Place all ingredients for the frosting except the vanilla and the confectioners' sugar into a large saucepan and slowly bring to a rolling boil over medium heat, stirring all the while. Remove pan from heat and stir in the vanilla and then the confectioners' sugar. Pour frosting onto the top of the cake and let run down the sides. This frosting tends to set rather quickly, so don't try to spread it with a spatula. It will look best if allowed to flow naturally. Serve 12 to 14.