Recipe - Ice-Cream Cakes

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

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 ICECREAM CAKE: Two days ahead: Press 1 qt. vanilla ice cream into
waxedpaperlined 9" layer pan; freeze. Day ahead: Whip 1 cup heavy cream.
Split 1 9" plaincake layer into 2 layers place 1 layer on waxed paper
place icecream layer on top; spread with One fourth 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 freezerwrap; freeze. To serve, thaw in refrigerator about 1 hr.

CHOCOLATE RIPPLE: Spoon 1 pt. pistachio ice cream onto chocolatecake
layer; drizzle chocolate sauce over ice cream.

SWEETHEART CAKE: In 2 waxed paper lined heartshaped layer pans, bake cake
made from cake mix. Cool remove from pans. Press 1 qt. raspberry sherbet
into same waxedpaperlined pans; freeze. Unmold each sherbet layer onto
one cake layer; set one on top of other. Freezewrap; freeze. To serve,
thaw in refrigerator about 1 hr. then frost sides with 1 pt. heavy cream,
whipped.