Ingredients
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1 cup packed brown sugar
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1/2 cup sour cream
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2 tablespoons butter or 2 tablespoons margarine, plus
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1/2 cup butter or 1/2 cup margarine, divided
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2 teaspoons cornstarch
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1 teaspoon vanilla extract, divided
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2 cups vanilla ice cream, softened
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2 eggs
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1 1/2 cups all-purpose flour
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1 cup graham cracker crumbs (about 16 squares)
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2/3 cup sugar
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2 1/2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 cup chopped pecans, toasted
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whipped cream, optional
Instructions
- In a heavy saucepan, combine the brown sugar, sour cream, 2 tablespoons butter and cornstarch.
- Cook and stir over medium heat until mixture comes to a boil.
- Remove from the heat.
- Stir in 1/2 teaspoon of vanilla; set aside.
- Melt the remaining butter; place in a mixing bowl.
- Add ice cream; stir to blend.
- Add eggs, one at a time, beating well after each addition; stir in the remaining vanilla.
- Combine the flour, cracker crumbs, sugar, baking powder and salt; gradually add to ice cream mixture until combined.
- Pour into a greased 13x9 inch pan.
- Drizzle with half of the praline sauce.
- Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack.
- Add pecans to remaining sauce; spoon over warm cake (sauce will not cover the entire cake top).
- Cool in pan.
- serve with whipped cream if desired.