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2 c. butter, softened
2 2/3 c. sugar, divided
8 eggs, separated
3 1/2 c. all-purpose flour
1/2 c. half and half
1 tsp. vanilla extract

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 table-
spoon at a time, beating 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 10
minutes; remove from pan and cool completely on a rack.
Frost cake with Easy Caramel Frosting; garnish with
pecan halves, if desired. Yield: One 10-inch cake.

Caramel Frosting:
1/2 c. butter or margarine
1 c. firmly packed brown sugar
1/4 c. whipping cream
2 1/2 c. 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. Yield: Enough frosting for one 10-inch
cake. Garnish with pecan halves.

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