angel coffee sundaes

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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