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Butterscotch Angel Cake Recipe

Photo by: Taste of Home

“I found a recipe similar to this in a cookbook and make up my own variation,” notes Karen Grant of Tulare, California. She adds, “My husband always chuckles at me, because I seldom make a recipe as it is called for-I always think I have a better tasting way!”

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8 Servings
Prep/Total Time: 25 min.

Ingredients

8 slices angel food cake
3/4 cup butter, melted, divided
1 cup packed brown sugar, divided
8 scoops butter brickle or butter pecan ice cream
Butterscotch ice cream topping

Directions

Place cake slices on a greased baking sheet. Brush with 6 tablespoons butter; press 1 tablespoon brown sugar onto each slice. Broil 5-6 in. from the heat for 1-2 minutes or until bubbly.
Turn slices over; brush with remaining butter and sprinkle with remaining brown sugar. Broil 1-2 minutes longer or until bubbly. Cool for 2-3 minutes. Serve with ice cream; drizzle with butterscotch topping. Yield: 8 servings.

Butterscotch Angel Cake published in Simple & Delicious March/April 2007, p13

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