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Ice-cream Cakes

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CATEGORY CUISINE TAG YIELD
Desserts 6 Servings

INGREDIENTS

6 Canned pear or peach halves
then spoon on Melba Sauce
page 93.

INSTRUCTIONS

LUXURO CAXE: Split spongecake layer into 2 layers. Spread bottom cake
layer with favorite ice cream; top with second cake layer. Sprinkle
with fruit sugar and salted pecans or almonds. Pass chocolate sauce.
MELBA CAKE: Spoon 1 pt. ice cream onto spongecake layer or square;  top
with  PARTY ICE-CREAM CAKE: Two days ahead: Press 1 qt. vanilla ice
cream  into waxed-paper-lined 9" layer pan; freeze. Day ahead: Whip 1
cup  heavy cream. Split 1 9" plain-cake layer into 2 layers- place 1
layer  on waxed paper- place ice-cream layer on top; spread with 1/4
cup  jelly, jam, or drained canned crushed pineapple; top with second
cake  layer. Now work quickly: Spread sides of cake with whipped cream;
on  top, spread thin layer jelly; then decorate cake with whipped cream
in pastry tube. Freeze till cream is set- freezer-wrap; freeze. To
serve, thaw in refrigerator about 1 hr.  CHOCOLATE RIPPLE: Spoon 1 pt.
pistachio ice cream onto chocolate-cake  layer; drizzle chocolate sauce
over ice cream.  SWEETHEART CAKE: In 2 waxed paper lined heart-shaped
layer pans, bake  cake made from cake mix. Cool- remove from pans.
Press 1 qt.  raspberry sherbet into same waxed-paper-lined pans;
freeze. Unmold  each sherbet layer onto one cake layer; set one on top
of other.  Freeze-wrap; freeze. To serve, thaw in refrigerator about 1
hr.- then  frost sides with 1 pt. heavy cream, whipped.

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