----------------------------------TOPPING--------------------------------- half c Sour cream 1 c Caramel ice cream topping half c Pecans; chopped Preheat oven to 180ºC Melt butter in 3 litre 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 180ºC for 30-35 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. This cake is very rich. ----