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.