Easy Cake RecipesDevilish Peppermint Pecan Angel Food Cake
Preheat the oven to 375 degrees.
Prepare the cake mix as per package directions, then pour the mixture into an ungreased 10-inch tube pan, and bake for about 30 minutes. Check with toothpick and or check for springiness when cake is touched. Toothpick should be clean, or cake should bounce back when touched. If not, cook an additional five or ten minutes until it is done.
Remove from the oven and immediately turn the pan upside down on a cooling rack, leaving the cake in the pan. Let it cool for about an hour. When cooled, remove it from the pan and cut it into thee lengthwise sections.
Put the Peppermint ice cream into a large bowl for mixing. Try not to eat any of it yet. Add the pecans and the mint cookies and mix everything together well. Put that mixture into the freezer for five minutes to firm up. Put a section of the angel food cake on a section of aluminum foil that is big enough to cover the whole cake when everything is completed. Take the ice cream mixture out of the freezer and spread a third of it over the top of that section of cake. Do this two more times until all sections and all ice cream mixture is used up. Cover the cake and ice cream combination tightly with the aluminum foil and put it into the freezer for two hours before serving. Let it sit outside of the freezer for ten minutes before slicing to serve. Store the remaining part (if any) in the freezer in freezer wrap. |
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