Peppermint Angel Cake Recipe
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*all images for illustration purposes only, they do not show the finished recipe unless stated. |
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We have a real treat for you today, we’re going to use some standard angel food cake mix, but we’re going to give it a twist by cutting it into layers and cramming the space inbetween with yummy peppermint ice cream, nuts and cookies! This is a dessert you should serve from the freezer and makes a wonderful dessert in the summertime.
Ingredients:
- - 1 packet of angel food cake mix (approximately 15oz)
- - A third of a cup of crushed chocolate mint cookies (chocolate chip will do)
- - A third of a cip of chopped pecan nuts
- - 3 pints of peppermint ice cream (should be slightly soft)
- - Aluminum foil
What you need to do:
The first part of this recipe is the hardest. Grab your pack of the cake mix and follow the directions on the back of it (you usually just add water and whisk for a minute, but check on your specific pack). Then pour the mixture into an un-greased 10inch tube pan, or if you don’t have one of them you’ll have to chance it in a loaf pan or a bundt pan or something like that. Then follow the instructions on your packet again to cook it, it usually needs about 35 minutes though on the lowest shelf of the oven at 375 degrees. The top of the cake should spring back when you gently press it when it is cooked fully.
When it is fully cooked then take itout and invert the pan straight away to stop the cake collapsing on itself, and leave it to cool for an hour before you try to remove it. Then remove it from the pan and cut it into three piece horizontally (not vertical slices!).
Now you should have your peppermint ice cream and hopefully it should be soft as you left it out while you were preparing the cake right? So stick all of that into a mixing bowl and smush it up, then add in the crushed cookies and the pecans and mix it all up together. If the mixture is quite liquid then pop it back in the freezer for 10 minutes to harden up, you want it creamy so it can be spread easily, but not liquid so it will melt easily.
Now cut some aluminum foil, enough to cover the whole cake once you have finished, then place the bottom piece of the cake onto it. Spread out a third of the ice cream mixture onto it making sure you cover it nice and evenly. Then put the next slice onto that and repeat the process, then finally put the top on and cover the top with the remaining third of the delicious peppermint mixture.
Wrap it all up in the foil now and pop it into the freezer for 2 hours to finish it off, then bring it out and serve! To stop the ice cream melting and ruining it then only take out as much as you need, cut some slices from it and then put the rest back in the freezer. This is also best served after about 10 minutes just to takthe edge of the coldness of the cake, and to give the ice cream a chance to sofen up.
Voila! One unusual but tasty and lovely treat!