1 stick unsalted butter
1/2 cup brown sugar
1/2 cup half-and-half or heavy cream
1/4 teaspoon salt
1 cup pecans, toasted (optional)
1 teaspoon vanilla extract
In a saucepan, bring butter, brown sugar, half-and-half and salt to a boil. Cook, stirring, 3 minutes. Remove from heat and add pecans and vanilla, mixing well. Pour on top of cake. Makes about 11/2 cups sauce.
Per 1/4 cup: 207 calories (74 percent from fat), 17.6 g fat (11 g saturated, 4.6 g monounsaturated), 48 mg cholesterol, .7 g protein, 12.7 g carbohydrates, 0 g fiber, 110 mg sodium.