Butter Pecan Sheet Cake

Ingredients:

Cake:

3 TB melted butter

3/4 cup (1 1/2 stick) butter

2 1/4 cups sugar

4 eggs

3 cups all-purpose flour

1 1/2 teaspoon baking soda

1 1/2 cup buttermilk or yogurt

1 1/2 cup chopped toasted pecans

3 teaspoons vanilla

Caramel Icing

1/2 cup butter (unsalted)

1 cup packed brown sugar

1/4 teaspoon salt

6 tablespoons milk

3 cups powdered sugar

Instructions:

Melt butter, stir in brown sugar and salt. Boil for 2 minutes, stirring constantly. Remove from heat, add milk and return to heat. Bring to rolling boil, cool to lukewarm and stir in powdered sugar. Add a bit more if necessary for piping.

Preheat oven to 350F.

In 9 x 13 pan, add melted butter and pecans. Bake for 10 minutes, let cool.

Grease and flour sheet cake pan.

To prepare cake: beat butter in mixer bowl on high speed. Add sugar & vanilla, beat well. Add eggs, beating after each addition. Combine flour and baking soda; add alternately with buttermilk until blended. Stir in pecans.

Pour batter into cake pans and bake 20 to 30 minutes. Cool on wire racks.

To prepare icing: melt butter, stir in brown sugar and salt. Boil for 2 minutes, stirring constantly. Remove from heat, add milk and return to heat. Bring to rolling boil, cool to lukewarm and stir in powdered sugar. Add a bit more if necessary for piping.