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1
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish, line it with parchment so it overhangs two sides, and butter the parchment.
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2
To make the cake, sift the flour and baking powder into a bowl.
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3
Whisk in the sugar and salt.
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4
In another bowl, whisk together 34 cup warm water, the egg, oil, and vanilla until blended.
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5
Pour the wet ingredients into the dry ingredients and stir just until blended.
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6
The batter will be very thick.
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7
Spread the batter into the prepared dish in an even layer.
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8
Bake until a toothpick inserted into the center of the cake comes out clean, about 20 minutes.
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9
Let cool for 10 minutes in the dish on a wire rack, then remove from the dish and let cool completely.
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10
Remove the parchment and return the cake to the dish.
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11
Put the ice cream in a bowl and stir with a large metal spoon to soften the ice cream until spreadable (make sure it doesnt get overly soft and soupy).
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12
Spread the ice cream over the top of the cake into a thick, even layer.
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13
Cover with plastic wrap and freeze until firm, about 4 hours.
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14
In a bowl, using an electric mixer fitted with the whisk attachment, whip the cream, sugar and vanilla on medium speed until medium-stiff peaks form.
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15
Spread the whipped cream over the ice cream in an even layer.
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16
Drizzle with the caramel sauce.
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17
Cut into squares and serve.
