Fudge Nut Angel Cake Recipe
Ingredients
1 package chocolate fudge frosting mix
2 cups whipping cream
1 8 or 9 inch sponge or angel cake
1 medium banana, sliced
1/2 cup chopped walnuts
Directions
Combine frosting mix and whipping cream.
Cover and chill 1 hour.
Cut a 1 inch slice from top of cake; set aside.
With knife parallel to cake sides, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick.
Remove center with fork, leaving 1 inch thick base.
Place base on plate.
Beat frosting mixture till soft peaks form.
Fold banana into 7 cup of mixture; fill cake.
Replace top slice of cake.
Frost with remaining whipped mixture.
Garnish with nuts.
Chill 2 to 3 hours.
Slice with serrated or electric knife.
Cover and chill 1 hour.
Cut a 1 inch slice from top of cake; set aside.
With knife parallel to cake sides, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick.
Remove center with fork, leaving 1 inch thick base.
Place base on plate.
Beat frosting mixture till soft peaks form.
Fold banana into 7 cup of mixture; fill cake.
Replace top slice of cake.
Frost with remaining whipped mixture.
Garnish with nuts.
Chill 2 to 3 hours.
Slice with serrated or electric knife.
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