Angel coffee sundaes

Lynnda Cloutier

By
@eatygourmet

Serve with ice cream, chocolate sauce, and caramel sauce. Makes 15 servingsUnknown source


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Ingredients

2 cups chopped pecans
parchment paper
one package angel food cake mix, 16 ounces
4 teaspoons instant coffee granules
4 teaspoons hot water
1 cup butter, softened
4 cups sifted powdered sugar
1 quart vanilla ice cream
3/4 cup jarred chocolate sauce
3/4 cup jarred caramel sauce

Directions Step-By-Step

1
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 6 minutes or until lightly toasted and fragrant, stirring halfway through.
2
Line a 13 x 9" pan with parchment paper. Prepare angel food cake batter according to package directions. Pour batter into prepared pan.
3
Bake at 350° for 30 to 33 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to a wire rack and cool completely, about 30 minutes.
4
Meanwhile, dissolve coffee granules and 4 teaspoons hot water. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until light and fluffy. Add coffee, and beat until spreading consistency.
5
Trim and discard edges from cake. Spread frosting on top and sides of each piece of cake; roll in pecans. Serve with ice cream, chocolate sauce, and caramel sauce. Makes 15 servings

About this Recipe

Course/Dish: Ice Cream & Ices