Pecan Filled Angel Cake
Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
angel food cake
|
*
|
| 1 | quart |
ice cream
butter pecan, softened |
*
|
| 1 | cup |
heavy whipping cream
|
|
| ¼ | cup |
sugar
|
|
| ⅓ | cup |
pecans
chopped, toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
angel food cake
|
*
|
| 0.9 | l |
ice cream
butter pecan, softened |
*
|
| 237 | ml |
heavy whipping cream
|
|
| 59 | ml |
sugar
|
|
| 79 | ml |
pecans
chopped, toasted |
|
Directions
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 ½ hour longer.
Cut into wedges with electric knife.
