FROZEN PEPPERMINT YOGURT CAKE

Just right for a hot Spring celebration dessert!

1 (10-inch) round angel food cake
1 quart vanilla frozen yogurt, slightly softened
6 (1.5 oz each) chocolate covered peppermint patties, chopped (I use York peppermint patties with dark chocolate if available)
1/2 cup chopped pecans
1/8 teaspoon peppermint extract
green or pink food coloring, optional

Split angel food cake horizontally into three layers.

In a bowl, combine frozen yogurt, peppermint patties, pecans, extract and a few drops of food coloring as desired.

Place bottom layer of cake on a serving plate. Spread half of the yogurt mixture over the cake. Top with the second cake layer and the remaining half of the yogurt mixture. Top with final layer of cake.

Cover and freeze for up to 1 month.

When ready to serve, remove from freezer just prior to serving and slice using a warm serrated knife.

Makes 16 servings.
Source: DVO