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Butterscotch Angel Cake

 Butterscotch Angel Cake
“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!”
8 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.