Butter Pecan Cake
Heat oven to 325 F. Grease and lightly flour Bundt pan and tunnel; set aside.
In the mixing bowl of a stand mixer, beat butter and sugar until light and fluffy. Add remaining cake ingredients except nuts. Blend on low speed 1 minute, scraping bowl often. Beat 3 minutes on medium speed.
Fold in 1 cup nuts. Spoon into prepared pan. Using a spatula, spread batter evenly around pan. Place tunnel insert on top of pan. Bake at 325 F for 60 to 75 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan. Remove tunnel insert. Invert on to cooling rack and cool completely.
When cool, place cake back into pan. Refrigerate for at least two hours.
Butter Pecan Ice Cream
On a baking sheet, toast pecans in 350 F oven for six to seven minutes. Add butter and salt. Toss to coat evenly. Cool completely. In a mixing bowl, whisk together sugar, milk, heavy cream, egg substitute and vanilla. Pour into bowl of ice cream freezer and process until almost firm. Stir in nuts. Transfer to an airtight container and freeze until firm.
In medium bowl, combine powdered sugar, bourbon and milk. Beat until smooth. Reserve.
When ready to serve, remove cake from refrigerator. Keeping the cake in the pan, fill tunnel with ice cream, spreading to outer edges of the cake. The entire bottom of the cake will be covered. Sprinkle the remaining chopped nuts over the filling. Invert on to serving platter. Drizzle with Bourbon glaze. Serve immediately.