Categories: Cakes 
      Yield: 16 servings 
  
      3 c  Sugar 
      2 tb Light cane syrup (or corn 
           -syrup 
      1 c  Heavy cream 
      1 ts Vanilla 
    1/4 lb Butter (1 stick) 
  1 1/2 c  Chopped pecans 
  
  Place 1-1/2 cups of the sugar into a heavy saucepan, taking care that 
  no crystals cling to the sides of the pan. Add syrup.  Add cream by 
  pouring down the sides of the pan to wash away any crystals that may 
  have collected there. Place sauce pan over medium heat and stir as 
  sugar melts. When mixture boils, place remaining sugar in a heavy 
  saute pan (preferably cast iron) over medium heat and stir until sugar 
  melts and turns golden brown.  DO NOT LET SUGAR BURN OR IT WILL TASTE 
  BITTER.  Add browned sugar to the mixture in the saucepan.  Stir and 
  cook until mixture reaches the soft ball stage (240 deg).  Add vanilla 
  and pour mixture over chunked butter in a mixing bowl. Let cool for 
  about 5 minutes, then beat vigourously until frosting reaches 
  spreading consistency. Add chopped pecans. Frost top of each layer, 
  stacking one upon the other, then frost side of cake. Freezes well 
  [but *I'll* never know]. ** The secret of success with this frosting 
  is in the sugar. After the ingredients have reached the proper 
  temperature, no sugar crystals can be introduced into the liquid, else 
  the frosting will be grainy instead of smooth and creamy.