1/2 c. butter
1 pt. (2 c.) very soft vanilla ice cream
2 eggs
2 1/4 c. all-purpose flour
1 1/4 c. sugar
1 tbsp. baking powder
1 tsp. salt
1/2 c. milk
1 c. chopped pecans
1/2 c. caramel ice cream topping
1/4 c. sour cream (I prefer whipping cream, not sour)

Grease and flour 13 x 9 inch cake pan. Melt butter in large saucepan. Remove from heat. Add ice cream, then eggs, flour, sugar, salt, baking powder and milk. Beat until smooth. Pour into baking dish or pan. Bake at 350 degrees for 25-30 minutes, or until done. Combine remaining ingredients and pour over warm cake.