INGREDIENTS

INSTRUCTIONS

Position a rack in the center of the oven and preheat the oven to 375
F. To make the cake, combine the powdered sugar and cake flour. In a
large bowl, using an electric mixer on high speed, beat the egg
whites, cream of tartar, vanilla extract, almond extract, and salt
until well mixed and soft peaks form. Beat in the sugar, a little at  a
time , and beat until stiff but not dry. With a rubber spatula,  fold
in the dry ingredients until the flour is just incorporated.  Pour the
mixture into an ungreased 10-inch tube pan, shaking the pan  lightly.
Bake for 30 to 35 minutes, or until the top springs back  when touched
and is golden brown. Invert the pan onto a bottle or  funnel and cool
completely. To assemble, using a serrated knife, cut  the cake into
three layers. Sprinkle each layer with some of the  amaretto. Place one
layer on a serving plate. Spread the pistachio  ice cream on the bottom
layer and top with the second layer. Spread  the chocolate ice cream on
the second layer and top with the third  layer. Freeze the cake for 20
to 30 minutes, or until set. Meanwhile,  to make the topping, in a
chilled bowl, using an electric mixer on  medium speed, beat the heavy
cream and the remaining amaretto until  it forms soft peaks. Spread on
the top and sides of the cake. Return  to the freezer. Meanwhile, in a
small saucepan, over low heat, melt  the chocolate chips, stirring
until smooth.. Line a baking sheet with  aluminum foil. Pour the melted
chocolate onto the prepared pan,  spreading it 1/4 inch thick. Let
chocolate set for 15 minutes. Using  an oiled heart shaped cookie
cutter, cut out hearts. Place them on  top of the cake. Keep cake in
the freezer until ready to serve. My  notes: This was absolutely
wonderful, however next time I am going to  start with a boxed angel
food cake mix. Also I had to let the  chocolate set more than 15
minutes before I could cut it, I guess my  house was too warm. And now
that soda pop no longer comes in bottles  and funnels are mostly
plastice, I had a very hard time finding  somewhere to invert the cake,
finally I just used the full amaretto  bottle. The source for this
recipe is: 1001* Chocolate Treats by  Gregg R. Gillespie  Posted to
recipelu-digest by "Sarah Navarro" <sarahn@lightspeed.net>  on Feb 22,
1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3743
Calories From Fat: 1470
Total Fat: 174.9g
Cholesterol: 327.4mg
Sodium: 1532.6mg
Potassium: 1886mg
Carbohydrates: 502.2g
Fiber: 18.9g
Sugar: 207.7g
Protein: 81.9g