Melted ice cream is a key ingredient in this delectable golden cake. It's been a family favorite for years and we love the pecan praline flavor. It's also a joy to serve to company since it's not tricky to fix but always wins raves! —Joan Hallford North Richland Hills, Texas
- 1 cup packed brown sugar
- 1/2 cup sour cream
- 2 tablespoons plus 1/2 cup butter, 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
- 2/3 cup sugar
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped pecans, toasted
- Whipped cream, optional
- In a heavy saucepan, combine the brown sugar, sour cream, 2 tablespoons butter and cornstarch; bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in 1/2 teaspoon vanilla.
- Melt the remaining butter; place in a large bowl. Add ice cream; stir to blend. Add eggs, one at a time, beating well after each addition; stir in the remaining vanilla. In another bowl, mix the flour, cracker crumbs, sugar, baking powder and salt; gradually stir into ice cream mixture.
- Pour into a greased 13-in. x 9-in. baking pan. Drizzle with half of the sauce. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack.
- Add pecans to remaining sauce; spoon over warm cake (sauce will not cover cake completely). Cool cake in pan. Serve with whipped cream if desired. Yield: 15 servings.
Originally published as Praline Ice Cream Cake in Taste of Home December/January 2001, p25
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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