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Cooking & Entertaining >
Desserts >
Ice Cream Desserts
Ice Cream Filled Angel Cake
Fill the center of a delicious angel cake with butter pecan ice
cream to make it a perfect summer treat.
Ingredients:
1 (10 inch) angel food cake
1 qt. butter pecan ice cream, softened
1 c. heavy cream
1/4 c. sugar
1/3 c. toasted pecans, chopped
Directions:
1. Place cake on board or heavy foil. With electric knife, slice
a layer of cake about 1 inch from top; set aside.
2. 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.
3. Remove excess cake to form a cavity. Spoon ice cream into
cavity in cake; replace top of cake and press down against ice
cream.
4. Wrap cake in foil and freeze until firm but not hard (about 2
hours).
5. Whip cream until soft peaks form. Add sugar, whipping until
stiff. Frost top and sides of cake with sweetened whipped cream.
Garnish with pecans.
6. Freeze for at least 1/2 hour longer. Cut into wedges with
electric knife.
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