Peppermint Angel Cake Photo
Quick and Easy - Freeze and Reheat

Peppermint Angel Cake



Peppermint Angel Cake Photo

Peppermint Angel Cake

Course Dessert
Cuisine American


  • 1 15 oz Pkg Angel Food Cake Mix
  • 1/3 Cup chocolate mint cookies crushed
  • 3/4 Cup chopped pecans
  • 3 pints Peppermint ice cream slightly soft
  • Aluminum foil
  • Freezer wrap


  • Mix the cake batter together as directed on the package.
  • Pour the batter into an un-greased 10 in tube pan.
  • Preheat oven to 375 degrees.
  • Bake cake on the lowest oven shelf for 35 minutes.
  • Top should spring back when touched when cake is done.
  • Invert pan right away.
  • Allow cake to cool for about 1 hour.
  • Remove cake and cut lengthwise into three sections.
  • Place the ice cream into a large mixing bowl.
  • Add the cookies and pecans.
  • Mix together well.
  • Place the ice cream mixture back in the freezer for about 5 minutes.
  • Place one section of the cake on a piece of aluminum foil large enough to cover the entire cake when completed.
  • Remove ice cream and spread 1/3 of the mixture over the top of the cake.
  • Add another section of cake.
  • Spread another 1/3 of the ice cream mixture.
  • Place the last section of cake on top.
  • Finish with the rest of the ice cream.
  • Cover tightly with the aluminum foil.
  • Place in freezer for 2 hours.
  • Remove from freezer and wrap in the freezer wrap if not serving immediately.
  • Cake can be stored in the freezer for up to 1 month.
  • To serve, remove from freezer.
  • Unwrap and allow to set for about 10 minutes.
  • Slice and serve.