Recipe By : Unknown
Serving Size : 1 Preparation Time :
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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1 angel food cake -- (10 inch)
1 quart butter pecan ice cream -- softened
1 cup heavy cream
1/4 cup sugar
1/3 cup toasted pecans -- chopped
Place cake on board or heavy foil. With electric knife, slice a layer
of cake about 1 inch from top; set aside. Make a hollow in cake by
cutting down into it 1 inch from the outer edge and 1 inch from the
middle hole, leaving a substantial 1-inch base on bottom of cake.
Remove excess cake to form a cavity. Spoon ice cream into cavity in
cake; replace top of cake and press down against ice cream. Wrap cake
in foil and freeze until firm but not hard (about 2 hours). Whip cream
until soft peaks form. Add sugar, whipping until stiff. Frost top and
sides of cake with sweetened whipped cream. Garnish with pecans.
Freeze for at least 1/2 hour longer. Cut into wedges with electric
knife. Coon Rapids, MN
MasterCook formatted by Martha Hicks using Buster & Note Tab Pro 11/98
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