Recipe - Ice Box Slaw

1 Piece Chocolate sponge cake
; (11" by 14")
1 One half qt Stainless mixing bowl
1 pt Creole Cream Cheese And
Praline Ice Cream; see *
Note
1 pt Chicory Coffee Ice Cream;
see * Note
1 pt Chocolate Ice Cream
2 cup Sweetened whipped cream
2 cup Chocolate sauce
Powdered sugar; in a shaker

* Note: See the "Creole Cream Cheese And Praline Ice Cream" and "Chicory
Coffee Ice Cream" recipes which are included in this collection.

Place the mixing bowl, upside down on the sponge cake. Using a knife, cut
out the shape of the bowl, discarding the scraps. Line the mixing bowl with
plastic wrap. Spoon and spread the bottom and sides of the mixing bowl
evenly, about 3 inches with the Chicory Coffee Ice Cream. Place the bowl in
the freezer and freeze until firm, about 30 minutes. Spread the Creole
Cream Cheese And Praline Ice Cream evenly over the bottom and the sides,
about 3 inches of the Coffee ice cream. Place the bowl in the freezer and
freeze until firm, about 30 minutes. Fill the center of the bowl with the
chocolate ice cream. Place the circle of sponge cake on top of the filled
bowl. Cover the bowl tightly with plastic wrap and place in the freezer.
Freeze the mold until firm, about 2 hours. Remove the mold from the freezer
and unmold. Remove the plastic wrap and discard. Garnish the mold with the
whipped cream. Drizzle each slice of the bomb with chocolate sauce and
powdered sugar before serving. This recipe yields 12