• Preheat your oven to 350° F. Butter each 4" springform pan. Place a parchment paper circle on the bottom of each. Then, place 1 ½ teaspoons of Demerara sugar in each pan. Tip the pan so the sugar coats the sides of the pan. Tip out any excess. Set the pans aside.
  3 tablespoon coarse demerara sugar
• Measure the flour, salt, baking powder, and baking soda into a medium size mixing bowl. Mix to distribute evenly.
  2 cups All Purpose flour, 1 teaspoon salt, 1 teaspoon Baking powder, ¼ teaspoon Baking soda
• In a larger mixing bowl, mix the softened butter, sugar, eggs, milk, and vanilla until just mixed. Do not cream, just blend in evenly.
  ⅔ cup butter, softened, 2 cups sugar, 2 large eggs, 2 tablespoon milk, 1 teaspoon vanilla extract
• Add the flour mixture in two to three amounts as you mix with a hand mixer. Using a spatula make sure everything is scraped from the sides and mixed in. Divide batter among the six pans and smooth out evenly. Tap each pan on the counter to settle out air pockets.
• Set in the preheated oven and bake for 25 - 30 minutes. Remove from the oven and set on a rack to cool for 10 minutes, then remove from the springform pans to cool another 15 minutes. If you make these ahead of time, microwave the cakes for 15 seconds to warm back up. Serve with the Pecan Ice Cream, Caramel Sauce, and Whipped Cream.

Putting the Del Frisco Cake together

• Take each slightly warm cake and put a ¼ cup scoop of Butter Pecan Ice Cream.
• Then, drizzle 2 tablespoons of cold caramel sauce on each scoop of ice cream.
• Last, spritz or dollop some whipped cream next to each scoop of ice cream.
• Serve immediately.
  11/2 cups Butter Pecan Ice cream, 12 tablespoon Caramel sauce, 1 cup Whipped Cream