Pecan Cake with Butterscotch Sauce

Ingredients (serves 6)
1 package cake mix
3/4 cup milk
2 eggs
4.5 oz pecans, chopped
1/2 cup thin cream
2 oz butter, chopped
1/2 cup brown sugar
1 tsp vanilla essence
Vanilla ice cream to serve, (optional)

Directions:
Preheat the over to 350 F. Lightly grease 8 inch round cake tin, and line the base with non-stick baking paper. Prepare the cake mixture according to packet directions. Spoon half the mixture into the prepared tin, and sprinkle half the pecans over.
Spoon the remaining mixture into the tin, and sprinkle the remaining pecans over the top. Use a wooden skewer to swirl the pecans through the mixture, then smooth the surface.
Bake for 40 minutes, until skewer comes out clean when inserted into the center. Stand for 5 minutes, then turn out onto a wire rack. Invert the cake so that it is right side up.
To make the butterscotch sauce: combine the cream, butter, brown sugar, and vanilla in a small saucepan. Stir over medium heat until melted and smooth, then reduce the heat to low and simmer for 2 minutes. Cool slightly. To serve, cut the cake into wedges, place into serving dishes and drizzle with the warm sauce. Serve with a scoop of vanilla ice cream, if desired.