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Home > Taste of Home Community > Community Forums > Taste of Home Magazine > Latest Edition Question

Latest Edition Question

Last post Jul 28, 2012 9:30 AM by MarineMom_texas . 3 replies.


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    • Not Ranked
    Joined: Jan 2010
    Posts: 2
    Posted: Jul 26, 2012 10:00 PM in Taste of Home Magazine
    Post # 1
    Latest Edition Question

    My hubby threw out my latest edition of Taste of Home. I think there was a cake recipe using vanilla ice cream in the batter. Can someone look in their magazine for the recipe. I would greatly appreciate it.

    Thanks

     

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  • Western NY
    • Top 25 Contributor
    Joined: Mar 2002
    Posts: 38,572
    Moderators
    Reply Posted: Jul 26, 2012 10:32 PM in Taste of Home Magazine
    Post # 2
    Re: Latest Edition Question

    Hi Catie!  Here you go.

    Praline Ice Cream Cake

    Praline Ice Cream Cake
    Melted ice cream is a key ingredient in this delectable golden cake. It's been a family favorite for years, we love the pecan praline flavor. It's also a joy to serve to company, since it's not tricky to fix but always wins raves! Joan Hallford North Richland Hills, Texas
    15 ServingsPrep: 20 min. Bake: 25 min. + cooling

    Ingredients

    • 1 cup packed brown sugar
    • 1/2 cup sour cream
    • 2 tablespoons plus 1/2 cup butter, divided
    • 2 teaspoons cornstarch
    • 1 teaspoon vanilla extract, divided
    • 2 cups vanilla ice cream, softened
    • 2 eggs
    • 1-1/2 cups all-purpose flour
    • 1 cup graham cracker crumbs
    • 2/3 cup sugar
    • 2-1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 cup chopped pecans, toasted
    • Whipped cream, optional

    Directions

    • In a heavy saucepan, combine the brown sugar, sour cream, 2
    • tablespoons butter and cornstarch; bring to a boil over medium heat,
    • stirring constantly. Remove from the heat; stir in 1/2 teaspoon
    • vanilla.
    • Melt the remaining butter; place in a large bowl. Add ice cream; stir
    • to blend. Add eggs, one at a time, beating well after each addition;
    • stir in the remaining vanilla. In another bowl, mix the flour,
    • cracker crumbs, sugar, baking powder and salt; gradually stir into
    • ice cream mixture.
    • Pour into a greased 13-in. x 9-in. baking pan. Drizzle with half of
    • the sauce. Bake at 350° for 25-30 minutes or until a toothpick
    • inserted in center comes out clean. Cool slightly in pan on a wire
    • rack.
    • Add pecans to remaining sauce; spoon over warm cake (sauce will not
    • cover cake completely). Cool cake in pan. Serve with whipped cream
    • if desired. Yield: 15 servings.
    Nutrition Facts: 1 serving (1 piece) equals 316 calories, 15 g fat (7 g saturated fat), 62 mg cholesterol, 289 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein.
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    • Not Ranked
    Joined: Jan 2010
    Posts: 2
    Reply Posted: Jul 26, 2012 11:52 PM in Taste of Home Magazine
    Post # 3
    Re: Latest Edition Question

    sstetzel, thank you so very much.

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  • Where the West Begins
    • Top 500 Contributor
    Joined: Aug 2001
    Posts: 7,428
    Reply Posted: Jul 28, 2012 9:30 AM in Taste of Home Magazine
    Post # 4
    Re: Latest Edition Question

    Catie, I just now saw this. I hope you like the cake. It is one of my family's favorites and I'm honored that TOH included it in their new Best Loved Recipes cookbook.

    Enjoy.

    Joan

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