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Bake angel food cake mix as directed on package. Cool; remove from pan. Make center hole 1" larger. Fill enlarged hole with 1 quart softened chocolate ice cream. Wrap cake in aluminum foil or plastic wrap. Freeze until firm.

Just before serving, beat 1 cup chilled whipping cream and 1/4 cup confectioners' sugar until stiff; tint pink with a few drops red food color. Frost side and top of cake, but do not cover ice cream portion.

Lemon-Lime Angel:
Substitute lemon chiffon cake mix for the angel food cake mix and lemon sherbet for the chocolate ice cream. Tint whipped cream with yellow food color.
 
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