1/2 c. butter
1 pt. (2 c.) very soft ice cream
2 eggs
2 1/4 c. flour
1 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/2 c. chopped nuts
1/2 c. caramel ice cream topping
1/4 c. dairy sour cream

Heat butter in large saucepan until melted. Remove from heat. Add ice cream, then eggs, flour, sugar, baking powder, salt and milk. Beat until smooth. Pour into greased and floured 13 x 9 inch pan. Bake at 350 degrees for 30 to 35 minutes or until tests done. Combine remaining ingredients (milk, nuts, caramel topping and sour cream) and blend well; pour over warm cake.