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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 15 |
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Melted ice cream is the key ingredient in the batter of this cake. This one's so tender, it almost melts in your mouth. The Praline Sauce is a wonderful added touch! Ingredients:
1 cup packed brown sugar |
1/2 cup sour cream |
2 tablespoons butter or 2 tablespoons margarine, plus |
1/2 cup butter or 1/2 cup margarine, divided |
2 teaspoons cornstarch |
1 teaspoon vanilla extract, divided |
2 cups vanilla ice cream, softened |
2 eggs |
1 1/2 cups all-purpose flour |
1 cup graham cracker crumbs (about 16 squares) |
2/3 cup sugar |
2 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup chopped pecans, toasted |
whipped cream, optional |
Directions:
1. In a heavy saucepan, combine the brown sugar, sour cream, 2 tablespoons butter and cornstarch.
2. Cook and stir over medium heat until mixture comes to a boil.
3. Remove from the heat.
4. Stir in 1/2 teaspoon of vanilla; set aside.
5. Melt the remaining butter; place in a mixing bowl.
6. Add ice cream; stir to blend.
7. Add eggs, one at a time, beating well after each addition; stir in the remaining vanilla.
8. Combine the flour, cracker crumbs, sugar, baking powder and salt; gradually add to ice cream mixture until combined.
9. Pour into a greased 13x9 inch pan.
10. Drizzle with half of the praline sauce.
11. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
12. Cool on a wire rack.
13. Add pecans to remaining sauce; spoon over warm cake (sauce will not cover the entire cake top).
14. Cool in pan.
15. serve with whipped cream if desired.
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