Shmoo

I love love love love Shmoo. I have a sneaky suspicion that this most fabulous of all deserts originated in my home town - Winnipeg!!! Here's an easy recipe that a girlfriend gave me for making it yourself and wowing others. Best of all - it's a cake recipe that starts with packaged cake - my favourite kind ;)

Caramel Sauce

• 1.5 cup whipping cream
• 1.5 tbsp butter
• 1.5 cup brown sugar
• 4.5 tbsp butter ripple schnapps

Cake

• 1 package angel food cake mix
• 1 1/4 cups cold water
• 3 egg whites
• 3 tbsp oil
• 1 cup finely chopped pecans
• 2 cups whipping cream
• 3 tbsp icing sugar

To make the sauce mix together th whipping cream, butter, brown suagr and shnapps in a saucepan over low heat. Bring to boil, stirring constantly. Boil for 2 minutes, stirring constantly. Remove from heat. Refrigerate until cold.

If pecans are not FINELY chopped whip them up in your food processor until they are. Don't make a powder but you want quite small bits (save a few for decoration later). Prepare the angel food cake according to the package directions. Gently fold the pecans into the cake mix once it has been prepared and bake in a bundt pan. Bake according to package directions. Do not underbake. Turn pan upside down on a cookie rack and cool, at least 2 hours. Do not get impatient. If your cake is not completely cooled the whipping cream layers will melt and leave a soggy mess.

Whip cream until thick. Add icing sugar. Continue beating until between soft and hard peaks stage. Remove cake from pan. Using a serrated knife, slice cake into 3 equal layers. Spread a layer of caramel sauce on bottom layer. Top with about 1 cup of whipped cream. Top with middle layer of the cake. Spread with caramel sauce and 1 cup of whipped cream. Top with top layer of cake. Spread with caramel. Ice entire cake with remaining whipping cream. Drizzle caramel sauce over cake (save a small amount for a decanter to serve with the cake so guests can drizzle even more sauce on their slice if they like). Decorate with whole pecans.

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