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                          Pecan Filled Angel Cake
 
 Recipe By     : Unknown
 Serving Size  : 1    Preparation Time :
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    angel food cake -- (10 inch)
    1      quart         butter pecan ice cream -- softened
    1      cup           heavy cream
      1/4  cup           sugar
      1/3  cup           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 Rapids, MN
 
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