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angel coffee sundaes

★★★★★ 1
a recipe by
Lynnda Cloutier
Mission Viejo, CA

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

★★★★★ 1

Ingredients For angel coffee sundaes

  • 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

How To Make angel coffee sundaes

  • 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

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