| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Alcohol, Bundt cakes, Desserts | 10 | Servings | |
INGREDIENTS
| 1 | pk | Angel food cake mix |
| 1/2 | c | Butter; softened |
| 2 | c | Powdered sugar; sifted |
| 1/4 | c | Milk |
| 10 | Macaroons; crushed | |
| 1 | c | Pecans; chopped |
| 2 | tb | Bourbon |
| 2 | ts | Brandy |
| 2 | c | Whipping cream |
| 2 | tb | Powdered sugar; sifted |
| 6 | oz | Frozen coconut; thawed |
| Candied cherries (opt) |
INSTRUCTIONS
FILLING FROSTING Prepare angel food cake, cool. Slice horizontally into 4 equal layers. (I think a store bought one would work fine if you are in a pinch for time) Cream butter; gradually add 2 c. powdered sugar and milk, beating well. Stir in macaroons, pecans, bourbon, and brandy. Spread filling between cake layers; refrigerate 1 hour. Beat whipping cream until foamy; gradually add 2 tbsp. powdered sugar, beating until soft peaks form. Spread frosting on top and sides of cake. Sprinkle with coconut, and gently press into whipped cream frosting. Garnish with cherries, if desired. Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999
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