The angels you eat

Yield: 1 servings

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FROZEN ANGEL: Hollow out 9 or 10" angel cake this way: Cut down into cake along top all the way around about ½" to 1" in from outer edge (don't cut through to bottom). Then repeat all the way around, cutting same distance in from center edge of cake. Gently pull out cake between cuts, leaving deep trough all around. Fill with 2 to 3 pt. pistachio ice cream; frost entire cake with orange butter frosting. Freeze till frosting is set; freezer-wrap; freeze. To serve, thaw in refrigerator about 1 hr. BLACK-AND-WHITE ANGEL: Make Frozen Angel, using chocolate ice cream and omitting orange frosting.

Just before serving, frost with whipped cream. DOUBLE-CHOCOLATE ANGEL LOAF: Alternate big pieces angel cake and chocolate ice cream in 9" x 5" x 3" pan. Freezer-wrap; freeze. To serve, thaw in refrigerator about 1 hr. before unmolding. Pass chocolate sauce.

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