Tri-color cake **

Yield: 6 servings

Measure Ingredient
1 \N 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


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.

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