- Add more whipping cream if necessary to get that pourable consistency.
- For the glaze, melt 3 T. of unsalted butter, add 3/4 c. brown sugar, 3/4 c. heavy whipping cream, vanilla seeds scraped from a 2 inch piece of vanilla bean, and a pinch of salt .
- Bring to a boil while constantly stirring until it thickens for several minutes.
- Remove from the heat and add 1 c. of toasted, chopped pecans.
- Once the cake has cooled completely, pour the icing over it and then finish it with the caramel pecan glaze. Say Grace and enjoy!!
