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August 2018

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La Jolla Salad

La Jolla Salad Recipe
Mi ed greens (Boston, bibb, Red tip, and romaine Lettuce 2 Radicchio leaves, filled With 2 oz Lump crab ...

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Pecan Filled Angel Cake Recipe

Pecan Filled Angel Cake recipe and other cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pecan Filled Angel Cake recipe  PDF



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 e cess 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
MasterCook formatted by Martha Hicks using Buster and amp Note Tab Pro 11/98

Pecan Filled Angel Cake recipe and other cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
533 people have voted
Last Reviewed on 2018-08-18



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Jerusalem Artichoke with Mushrooms and Thyme
Jerusalem Artichoke with Mushrooms and Thyme Recipe


2 lb Jerusalem artichokes 1 oz Butter 5 ts Olive oil divided use 1 Onion, chopped 1 c White wine 1 Bay leaf 1 1/2 lb Fresh mushrooms 4 Garlic cloves, minced 1 sm Lemon 1 1/2 ts Fresh thyme, chopped Salt and pepper Peel and halve the jerusalem artichokes. In a large pan, heat butter and 2 tablespoons olive oil. Add the onion and fry 2 minutes. Add jerusalem artichokes, white wine, bay leaf and water to cover. Bring to boil, and cook on low heat until the jerusalem artichokes soften, about 1 hour. Meanwhile, thinly slice a small lemon (don't peel). Add the mushr...

Cooking Magazines: Artichoke Recipes » August 2018   Artichoke recipes RSS   Thumsb up

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