-PATTI – VDRJ67A-
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
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 Servings