Tri-color Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Ice cream | 6 | Servings | |
INGREDIENTS
| 1 | Angel food loaf cake | |
| 1 | pt | Chocolate ice cream, soft |
| 1 | pt | Raspberry sherbet, soft |
| 1/2 | t | Almond extract |
| 1 | c | Whipping cream, whipped and |
| sweetened |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: <1
Calories From Fat: <1
Total Fat: <1g
Sodium: <1mg