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Butter Pecan Ice Cream Angel Cake Empty Butter Pecan Ice Cream Angel Cake

Post by amybyrd21 on Wed Jun 15, 2011 11:10 am

Butter Pecan Ice Cream Angel Cake

1 full size Angel Cake
1 quart Butter Pecan ice cream, softened
1 8-oz carton frozen whipped topping, thawed
chopped pecans for decorations, optional

Slice a 1" wide section crosswise off the top of the cake. Set aside. Hollow out cake leaving a 1-inch floor and wall of cake in place. Discard hollowed out cake pieces (I always eat the pieces why throw them away?). Fill cake tightly with ice cream. Place top section back on cake. Cover with plastic wrap and freeze for several hours. Close to serving time, frost top and sides of cake with whipped topping. Use a plain knife to make meringue like peaks on the whipped. Sprinkle with pecans, if desired. Continue to store in freezer until serving. Slice to serve. Serves 10. Let sit out for 10 minutes before slicing it.

Any Flavor Ice Cream Angel Cake

Make the recipe above using any flavor ice cream you wish. If you choose chocolate sprinkle chopped English toffee candy bars on top, if you choose pineapple sherbet sprinkle coconut on top. Try making some of your combinations.

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Amy Byrd
"Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the corn field." Dwight D. Eisenhower
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amybyrd21
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