Angel Coffee Sundaes Recipes

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CARAMELIZED ANGEL FOOD CAKE SUNDAES



Caramelized Angel Food Cake Sundaes image

Angel food gets a sinful makeover with this easy recipe. If you have them on hand, fresh sliced strawberries make a wonderful addition. Yum! -Jessica Ring, Chicago, Illinois

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 8

3 ounces cream cheese, softened
1/4 cup sour cream
2 tablespoons confectioners' sugar
1/4 cup butter, softened
1/4 cup packed brown sugar
1/8 teaspoon ground cinnamon
6 slices angel food cake
6 scoops fudge ripple ice cream

Steps:

  • In a small bowl, beat the cream cheese, sour cream and confectioner's sugar until smooth. In another bowl, cream the butter, brown sugar and cinnamon until light and fluffy., Spread butter mixture over the top and sides of each cake slice. Place on an ungreased baking sheet. Broil 4-6 in. from the heat for 1-2 minutes or until bubbly. Cool slightly. Serve with ice cream and sour cream mixture.

Nutrition Facts : Calories 404 calories, Fat 22g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 360mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.

ANGEL COFFEE SUNDAES



Angel coffee sundaes image

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

Provided by Lynnda Cloutier

Categories     Ice Cream & Ices

Number Of Ingredients 10

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

Steps:

  • 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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