assignmentPREPARATION
1
Bake at 325° for 1¼ hour. Tent the top with foil to avoid scorching pecans, then increase temperature to350° and bake an additional 50 minutes. Test cake for doneness. Remove foil and bake an additional 15 minutes at a time until done. (You may need to use the foil tent for final cooking to prevent burning.)
2
Remove from oven and allow to cool for a few minutes before removing from pan.
3
Turn out on a plate (you may lose a few pecans, but most will be baked into the batter.) Then turn onto another plate so pecans are on top.
4
Drizzle entire jar of caramel ice cream topping over top. The heat from the cake will melt the topping.**\ COOKIES**