Pecan Pie Cake II

Ingredients

• 1/2 cup butter, room temperature
• 1 cup light brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• 1/2 cup caramel sauce

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round cake pan.
2. In a large bowl, cream together the butter and brown sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in the vanilla.
4. In a separate bowl, combine the flour, baking powder and salt. Gradually add to the creamed mixture and mix well.
5. Fold in the chopped pecans.
6. Pour the batter into the prepared pan and spread evenly.
7. Pour the caramel sauce over the top of the cake and spread evenly.
8. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Cool for 10 minutes before serving.

Interesting Facts

• Pecans are native to the central and southern United States and are a popular ingredient in many American desserts.
• Caramel is made by heating sugar to a high temperature, resulting in a golden brown liquid with a rich, sweet flavor.
• Cake is one of the oldest desserts in the world, with evidence of cake-like foods dating back to the ancient Egyptians.