| 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 Kara9718@aol.com on Feb 22, 1998
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”