Pistachio-Caramel Cake

1. Combine the brown sugar, 1/2 cup of heavy cream, butter and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring until smooth. Remove from heat. Stir in the vanilla. Transfer to a bowl. Let cool for about 20 minutes, or until no longer hot.
2. Whisk in the powdered sugar until smooth. Let stand at room temperature until thick enough to spread (about 3 hours). For a firmer filling: Refrigerate overnight, and let soften slightly before using.
3. Slice the cake horizontally into two layers. Spread the caramel filling evenly over one cake layer, extending to the edges. Sprinkle with 1/2 cup of chopped pistachios. Place the remaining cake layer on top.
4. Using an electric mixer, whip one cup of heavy cream to stiff peaks. Drizzle in the honey. Beat just until combined. Spread the whipped cream mixture over the top layer of cake.
5. Refrigerate for at least 30 minutes before serving. Drizzle cake slices with caramel sauce, and sprinkle with chopped pistachios.
   
   Note: Use a bakery pound cake for a shortcut, or prepare your favorite boxed vanilla cake mix according to package directions.

Per Serving: Calories: 680, Fat: 37 g (18 g Saturated Fat), Cholesterol: 100 mg, Sodium: 300 mg, Carbohydrates: 87 g, Fiber: 1 g, Protein: 5 g.