CAKE:
4 sticks butter, softened
1 (8-ounce) package cream cheese, softened
4 cups sugar
8 eggs
4 cups all-purpose flour
2 teaspoons vanilla
TOPPING:
1½ cup coarsely chopped pecans
1 cup light brown sugar, packed
1 (12.25-ounce) jar caramel ice cream topping
Preheat oven to 325 degrees. With mixer, cream butter, cream cheese, and sugar until creamy. Beat in eggs, one at a time. Beat in flour, one cup at a time. Beat in vanilla. Pour batter into a greased and floured 10-inch tube pan. For topping, in a bowl, combine pecans and brown sugar. Sprinkle over batter, and lightly press into batter. Bake for 1 hour. Lightly cover cake with foil, and bake for 20 to 30 minutes longer or until tester comes out clean. Remove to wire rack and cool 20 minutes before turning out on wire rack. Invert onto plate so pecans are on top. Drizzle with caramel topping while warm.Yield: 16-20 servings
