|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Light brown sugar||1 Cup (16 tbs) (firmly packed)|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
|Powdered sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Pecans||1 Cup (16 tbs), chopped (toasted)|
Bring first 3 ingredients to a boil in a 2-quart saucepan over medium heat, stirring often; boil 1 minute.
Remove from heat, and whisk in powdered sugar and vanilla until smooth.
Add toasted pecans, stirring gently 2 to 5 minutes or until frosting begins to cool and thicken slightly.
Pour immediately over cake.