• 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 on a baking sheet.
  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 large mixing bowl, combine the softened butter and sugar until just blended. Add the eggs, milk, and vanilla and mix until evenly incorporated. Do not whip or overmix.
  ⅔ cup butter, 2 cups sugar , 2 large eggs, 2 tablespoon milk, 1 teaspoon vanilla extract
• Add the flour mixture in two to three portions as you mix with a hand mixer. If 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.
• Bake 25–30 minutes, until the edges are golden and beginning to pull from the sides. The centers should still look slightly soft. Do not bake until the center is fully firm.
• 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.
• Serve with the Pecan Ice Cream, Caramel Sauce, and Whipped Cream using the assembly instructions below.

Assembling the Del Frisco Cakes

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