| 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 |
ts |
Almond extract |
| 1 |
c |
Whipping cream; whipped and sweetened |
INSTRUCTIONS
PATTI - VDRJ67A
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
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