Recipes from Amy Sedaris' entertaining guide

Updated: November 22, 2006 - 10:35 AM

perfect party cake

0
comments
resize text
print
buy reprints

Tweet
share

email
Email share

your name

your email

recipients email

+ add a comment add a comment

perfect party cake

Serves 8 to 10.

Note: Portions of this recipe must be prepared in advance. "This is the only boxed cake I ever make because to me it tastes just like a homemade one and you don't have to deal with egg whites," writes Amy Sedaris in "I Like You" (Warner Books, $27.99). "Egg whites intimidate me (for some people it's phyllo), but either way, the best part of making an angel food cake is that you get to hang it upside down on a wine bottle for an hour, and you can still do that with a boxed angel food cake."

• 2 c. whipped cream

• 1 c. sugar

• 6 tbsp. cocoa

• 1/4 tsp. salt

• 1 angel food cake mix

• 3 to 4 c. favorite ice cream

• 1/2 c. toasted almonds, optional

• 1/3 c. shaved toasted almonds, optional

Directions

In a medium bowl, whisk together whipped cream, sugar, cocoa and salt. Cover and refrigerate for at least 1 hour.

Prepare angel food cake according to instructions.

Take prepared 10-inch angel food cake and place it on a plate. Slice entire top from cake, about 1 1/2 inches down. Lift off top and reserve.

Scoop out a tunnel from cake (it will look similar to a Jello-O ring mold) and reserve scooped cake pieces. Completely fill cavity with ice cream (and toasted almonds, if using) and replace top of cake. Use scooped cake pieces to fill cake's center hole.

Cover cake with prepared whipped cream, decorate with shaved toasted almonds (if using) and serve immediately.

meat loaf

read full article