Caramel-nut frosting
For 8-inch layer cake or 9- by 12-inch loaf cake
½ cup butter or margarine
1 cup brown sugar, packed
¼ cup milk
2 cups confectioner’s sugar
⅔ cup finely chopped pecans or walnuts
½ teaspoon vanilla
Nut halves, as desired
Combine, fat, brown sugar, and milk. Cook over medium heat, stirring constantly, only until mixture boils and sugar is dissolved. Cool slightly.
Beat confectioner’s sugar into cooked mixture until frosting reaches spreading consistency. Add chopped nuts and vanilla; mix well.
Spread on cooled cake. Garnish with nut halves.