Ingredients
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.
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