PECAN FILLED ANGEL CAKE
- from Cupcake recipe
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
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