PATTI – VDRJ67A
1 Angel food loaf cake 1/2 ts Almond extract
1 pt Chocolate ice cream; soft 1 c Whipping cream; whipped and
1 pt Raspberry sherbet; soft – sweetened
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.
Yields
6