Tunnel of Penuch Cake

• 1 34 cups unsalted butter, softened (7 ounces)
• 1 cup light brown sugar, packed
• 34 cup granulated sugar
• 6 eggs
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar, sifted
• 2 14 cups all-purpose flour, sifted
• 18 teaspoon salt
• 2 cups chopped pecans
• 34 cup butterscotch sundae sauce, at room temperature
• chocolate shavings, for garnish

1. Adjust oven rack to lower postion and preheat oven to 350 degrees Fahrenheit.
2. Grease and flour bundt pan very thoroughly.
3. Beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Beat in vanilla.
6. Gradually add the confectioners sugar untill thoroughly blended.
7. Using a wooden spoon, stir in flour, salt and pecans untill well blended.
8. Spoon batter into greased and floured pan.
9. Fill pan until batter reaches 1 inch from top.
10. Spread batter evenly.
11. Bake until top is set and edges are beginning to pull away from the sides of the pan, 45-50 minutes.
12. Cool upright in pan on wire rach for 1 1/2 hours.
13. Using a sharp knife, gently loosen the sides of the cake from the pan.
14. Invert on serving plate.
15. Cool at least 2 hours.
16. Once cooled, spoon butterscotch sauce on top of cake, allowing some to run down the sides.
17. If desired, sprinkle chocolate shavings on top.
18. Store tightly covered.

unsalted butter, light brown sugar, sugar, eggs, vanilla, sugar, flour, salt, pecans, butterscotch sundae sauce, chocolate shavings

Taken from www.food.com/recipe/tunnel-of-penuch-cake-479369 (may not work)