tri-color cake
- Categories
- Ice cream
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1 | Angel food loaf cake |
| 1 pint | Chocolate ice cream; soft |
| 1 pint | Raspberry sherbet; soft |
| ½ teaspoon | Almond extract |
| 1 cup | Whipping cream; whipped and sweetened |
PATTI - VDRJ67A
Cut cake lengthwise into 4 equal layers. Spread chocolate ice cream on 2 layers; spread raspberry sherbet on remaining 2 layers. Stack layers on serving platter, beginning with chocolate and alternating sherbet; freeze several hours or overnight. Fold almond extract into whipped cream. Frost sides of cake with whipped cream; decorate top and bottom edges of cake with whipped cream piped through decorator tube. Return to freezer until cream is firm, at least 1 hour. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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