Michele's Mardi Gras Cake

Michele's Mardi Gras Cake

Cake:
1/2 cup butter, softened
2 cups firmly packed
light brown sugar
2 eggs
2 cups all-purpose flour
2 tablespoons unsweetened
cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 tablespoon vanilla extract

Topping:
2 cups firmly packed brown sugar
2/3 cup evaporated milk
1 1/2 cups coarsely chopped pecans
2 tablespoons butter
1 teaspoon vanilla extract

For the cake: Preheat oven to 350 degrees F. In a large bowl, using electric mixer, cream the butter until it is light. Gradually add the brown sugar and continue beating until mixture is light and fluffy. Ad the eggs, one at a time, beating well after each addition. In a bowl combine flour, cocoa powder, soda and salt. Add this to the creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Blend in the vanilla extract. Pour the batter into a greased and floured 13 x 9 x 2-inch baking pan. Bake for
25 to 30 minutes, or until the cake tests done.
Topping: In a heavy saucepan combine the brown sugar and evaporated milk. Bring the mixture to a boil and boil for 1 minute, stirring constantly.
Stir in the chopped pecans, butter and vanilla until the topping is combined well. When the cake tests done, pour the brown sugar topping over it evenly and broil it about 5 inches from the broiler element for 1 minute. Allow cake to cool and cut into squares.

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