Praline Ice Cream Cake
Yield
1 cakePrep
20 minCook
35 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 | pint |
vanilla ice cream
softened |
*
|
| 2 | large |
eggs
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ⅔ | cup |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
graham cracker crumbs
|
*
|
| Topping | |||
| ½ | cup |
sour cream
|
|
| 1 | cup |
caramel ice cream topping
|
* |
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 473 | ml |
vanilla ice cream
softened |
*
|
| 2 | large |
eggs
|
|
| 355 | ml |
all-purpose flour
|
|
| 158 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
graham cracker crumbs
|
*
|
| Topping | |||
| 118 | ml |
sour cream
|
|
| 237 | ml |
caramel ice cream topping
|
* |
| 118 | ml |
pecans
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Melt butter in 3 quart saucepan; remove from heat.
Add ice cream, eggs, flour, sugar, baking powder, salt and graham cracker crumbs.
Mix until smooth. Pour into a greased 13x9 inch pan.
Bake at 350℉ (180℃). for 30 to 35 minutes.
Combine sour cream and caramel topping; pour over warm cake.
Sprinkle top with chopped pecans.
Cool; cut into squares. May be served with ice cream or whipped cream.
