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Recipe Summary

prep:
35 mins
additional:
1 hr 15 mins
total:
1 hr 50 mins
Yield:
Makes 15 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Line a 13- x 9-inch pan with parchment paper. Prepare angel food cake batter according to package directions. Pour batter into prepared pan.

  • 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 wire rack, and cool completely (about 30 minutes).

  • Meanwhile, dissolve coffee granules in 4 tsp. 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.

  • Trim and discard edges from cake. Cut cake into 15 equal pieces. Spread frosting on top and sides of each piece of cake; roll in pecans. Serve with ice cream, chocolate sauce, and caramel sauce.

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