1 c. butter
2 c. firmly packed brown sugar
1/4 c. + 2 Tbsp. whipping cream
2 tsp. vanilla extract
3 3/4 c. powdered sugar
About 1 c. toasted, chopped pecans
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and, stirring constantly, bring the mixture to a boil. Carefully stir in the whipping cream and vanilla (be careful of splatters because they'll be HOT!) and then bring this mixture to a boil. Remove from heat and allow to cool for about 1/2 hour. Transfer the mixture to a large mixing bowl and sift in the powdered sugar. Beat on high for 2-3 minutes or until creamy and fluffy. Spread the icing over the cake and sprinkle with toasted chopped pecans.
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