Praline Ice Cream Cake

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!

• Ready In: 1 hr
• Serves: 15

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.