Baked Praline Ice Cream Cake |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 14 |
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Another out of my 10 star winning cake recipes...This is THE MOST amazing-tasting rich and moist, buttery cake around...the addition of icecream with graham cracker crumbs, and a praline sauce top and then added again after baking, gives this cake it's one-of-a-kind unresistable buttery taste...after tasting this cake...you'll agree that no others will compare! Ingredients:
1 cup packed brown sugar |
1/2 cup sour cream |
2 tablespoons butter, plus |
1/2 cup butter, divided |
2 teaspoons cornstarch |
2 teaspoons vanilla, divided |
2 cups vanilla ice cream, softened |
2 eggs |
1 1/2 cups 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 |
Directions:
1. Set oven to 350 degrees /Grease a 13 x 9 baking pan /In a saucepan, combine the brown sugar, sour cream, 2 tbsp butter and cornstarch /Cook, and stir over medium heat until mixture comes to a boil. /Remove from heat. /Stir in 1 tsp vanilla; set aside. /Melt the remaining butter; place in a mixing bowl. /Add icecream; stir to blend. /Add eggs, one at a time, beating well after each addition; stir in the remaining 1 tsp vanilla. /In a bowl, combine the flour, cracker crumbs, sugar.
2. baking powder and salt; gradually add to icecream mixture until combined. /Pour into prepared baking pan. /Drizzle with half of the praline sauce. /Bake for 25-30 minutes, or until cake tests done. /Cool on wire rack. /Add pecans to remaining sauce; spoon over warm cake (the sauce will not cover entire cake). /Cool in pan, serve with whipped cream.
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