4 sticks butter
4 cups sugar
4 cups flour (cake or all purpose)
8 large eggs
8 oz. cream cheese
2 to 3 tsp of vanilla flavoring
1 cup pecans, chopped
1 cup brown sugar
Leave cream cheese, butter, and eggs out to reach room temperature.
In mixer, cream butter, cream cheese, and sugar until smooth. Add eggs, one at a time. Then, add flour, one cup at a time. Last, add vanilla flavoring.
Grease and flour tube/bundt pan and pour in batter. Pour in batter first, then sprinkle pecans and brown sugar on top (a cup or little more of each). Lightly press into the batter.
Bake at 300 degrees for 1 hour and 15 minutes. (You may want to tent the top with foil to keep the nuts from scorching.) Then, increase the temperature to 325 degrees and bake for an additional 30 minutes. Test the cake with a fork or wooden skewer to check for doneness. The utensil should come out dry and clean (no batter). Bake 5 more minutes if not quite done.
Try My Frosting
Cream Cheese Frosting
2 (8-ounce) packages cream cheese, softened
1 cup butter or margarine, softened
2 (16 ounce) packages powdered sugar
2 teaspoons vanilla extract
Combine cream cheese and butter; cream until smooth.Add powdered sugar, beating until smooth and Stir in vanilla add cup toasted pecan and mix together pour over warm cake and add 1 jar of caramel ice cream topping over cool cake.