Place cake on board or heavy foil. With electric knife, slice a layer of cake about 3 cm from top; set aside. Make a hollow in cake by cutting down into it 3 cm from the outer edge and 3 cm from the middle hole, leaving a substantial 3 cm base on bottom of cake. Remove excess cake to form a cavity. Spoon ice cream into cavity in cake; replace top of cake and press down against ice cream. Wrap cake in foil and freeze until firm but not hard (about 2 hours). Whip cream until soft peaks form. Add sugar, whipping until stiff. Frost top and sides of cake with sweetened whipped cream. Garnish with pecans. Freeze for at least half hour longer. Cut into wedges with electric knife. Coon Rapids, MN MasterCook formatted by Martha Hicks using Buster & Note Tab Pro 0.11224489795918