Ice Cream Praline Cake (Grandma Morgan)

½ cup butter                                                

2 cups vanilla ice cream, softened                

2 TBS. milk                                                  

2 eggs                                                          

½ cup sugar                                                 

1 ½ cups sifted flour

1 tsp. baking powder

½ tsp. salt

1 cup graham cracker crumbs (about 11 crackers)

Cake topping:  Mix together sour cream and caramel topping.  Reserve pecans. 

½ cup dairy sour cream                                

1 cup caramel ice cream topping

½ cup chopped pecans

Cake: Melt butter in a medium saucepan.  Remove from heat and add ice cream and milk.  Beat in eggs and sugar.  Sift together flour, baking powder and salt and stir into ice cream mixture.  Add graham cracker crumbs and mix well.  Pour into buttered pan 13x9x2.  Bake at 375° for 25-30 minutes.  While cake is still warm, pour over topping.  Sprinkle with chopped pecans.