What you'll need:

°4 pound butter

°4 cup sucrose

4 cups of flour (cake or all-purpose)

8 eggs, 8 ounces cream cheese

°2 to 3 tsp vanilla extract



* To make it, follow these steps:



Preheat the oven to 300°F.



Cream the butter, cheese, and sugar together in a mixer until smooth. One at a time, add the eggs. & gradually adding one cup of flour at a time Finally, a vanilla flavoring is added.



Grease and flour the tube/small bowl, then pour the mixture into the batter. Time mix is poured, and pecans and brown sugar are sprinkled on top (a cup or a little more of each). Gently tap the mixture.

1 hour and 15 minutes in the oven at 300 degrees F. (To prevent the nuts from burning, cover the top with aluminum foil.) Then, increase the temperature to 325°F and bake for another 30 minutes.

To check if the cake is done, use a fork or a wooden skewer. The pot should be dry and clean when it is finished (no mixture). If necessary, bake for an additional 5 minutes.



Remove from the oven and allow to cool for a few minutes before removing from the pan. When flipped onto a plate, a few nuts may fall out, but the majority should bake into the top layer of the crust.

Place the cake on another plate, with the nuts on top. Sprinkle a carton of caramel ice cream on top of a cake. The caramel will melt over the pecans due to the heat from the cake.

Have fun!