1 10-inch angel food cake
1 quart butter pecan ice cream; softened
1 cup heavy cream
¼ cup granulated sugar
⅓ cup Pecan Valley Pecan Pieces; chopped1. 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.
2. 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).
3. Whip cream until soft peaks form. Add sugar, whipping until stiff. Frost top and sides of cake with sweetened whipped cream. Garnish with pecans.
4. Freeze for at least ½ hour longer. Cut into wedges with electric knife.
1 quart butter pecan ice cream; softened
1 cup heavy cream
¼ cup granulated sugar
⅓ cup Pecan Valley Pecan Pieces; chopped1. 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.
2. 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).
3. Whip cream until soft peaks form. Add sugar, whipping until stiff. Frost top and sides of cake with sweetened whipped cream. Garnish with pecans.
4. Freeze for at least ½ hour longer. Cut into wedges with electric knife.
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