Praline Ice Cream Cake
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
- Servings: 15
- 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
Recipe
- 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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