| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | pt | Cream |
| 1 | pt | Ice cream |
| 1 | pt | Almond extract |
| 1/4 | ts | Angel food cake mix |
| 1 | pk | Chocolate ice cream |
| 1 | qt | Slivered almonds |
| 2 | oz | C&H Powdered Cane Sugar |
INSTRUCTIONS
Prep Time 03:00 Cook Time 01:05:00 Invert the cake onto a funnel and cool completely, about 2 hours. Remove from the pan and split into four horizontal layers. Place the bottom layer on a cake plate and spread with half of 1 QUART chocolate ice cream, top with a second cake layer andrepeat with half of 1 PINT ice cream of a different flavor, add another layer and use the remaining chocolate ice cream, then top with the final cake layer; freeze until firm. Beat 2 CUPS cream until foamy then gradually add 1/4 CUP powdered sugar and 1/4 TSP almond extract. Beat until stiff peaks form. Frost the sides and top of the cake. Sprinkle with 1/4 CUP toasted slivered almonds. Ingredients - 1 Pint ice cream - 1 Pint almond extract - 1/4 Tsp angel food cake mix - 1 PKG chocolate ice cream - 1 Quart slivered almonds - 2 Oz C&H Powdered Cane Sugar - 2 Oz Posted to recipelu-digest by [email protected] on Feb 22, 1998
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