Ingrients & Directions
1 c Heavy Cream 1 tb Butter
2 c Sugar 24 Whole Pecan Halves
Combine the cream and sugar in a heavy saucepan and bring to a boil,
cooking at a full rolling bois for 2 minutes, (A candy thermometer
will read 234 degrees F.) Cool slightly, then beat until it just
begins to thicken. Beat in the butter and immediately spread between
the layers and on top of the cake leaving the sides unfrosted.
Decorate with the pecan halves.
From The Food Fare Section Rocky Mountain News September 3, 1986
Yields
1 servings