If you like caramel, you will love this one.

Pound Cake
2	cup	butter, softened
2 2/3	cup	sugar, divided
8		8 eggs, separated
3 1/2	cup	all-purpose flour
1/2	cup	half and half
1	tsp.	vanilla extract
		Easy Caramel Frosting
		pecan halves (optional)

• Cream butter; gradually add 2 cups sugar, beating at medium speed of an electric mixer until light and fluffy. Add the egg yolks, one at a time, beating after each addition. Add flour to creamed mixture alternately with half and half, beginning and ending with flour. Stir in vanilla.
• Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Gradually add remaining 2/3 cup sugar, 1 tablespoon at a time, beating well until stiff peaks form; fold into batter.
• Pour batter into a greased and floured 10-inch tube pan; bake at 325 degrees for 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove from pan, and cool completely on a rack.
• Frost cake with Easy Caramel Frosting; garnish with pecan halves, if desired.

Easy Caramel Frosting:
1/2	cup	butter or margarine
1	cup	finely packed brown sugar
1/4	cup	whipping cream
2 1/2	cup	sifted powdered sugar
1	tsp.	vanilla extract

• Melt butter in a heavy saucepan. Add brown sugar; cook over low heat, stirring constantly until sugar dissolves. Do not boil.
• Remove from heat. Stir in whipping cream. Add powdered sugar and vanilla; beat at high speed of an electric mixer until smooth.