Ingredients
1 cup packed brown sugar
1/2 cup sour cream
2 tablespoons plus 1/2 cup butter or margarine, divided
2 teaspoons cornstarch
1 teaspoon vanilla extract, divided
2 cups Whitey’s 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 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 heat. Stir in 1/2 teaspoon of vanilla; set aside.
2. 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.
3. Pour into greased 13x9x2 baking pan. Drizzle with half of the praline sauce. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack.
4. Add pecans to remaining sauce; spoon over warm cake (sauce will not cover the entire cake top). Cool in pan. Serve with a scoop of Whitey's Vanilla Ice Cream and top cake with whipped cream!
Makes 15 servings
