Recipe - Ice Cream Angel Cake

1 pt Cream
1 pt Ice cream
1 pt Almond extract
One fourth teaspoon Angel food cake mix
1 pack Chocolate ice cream
1 qt Slivered almonds
2 ounce C&H Powdered Cane Sugar

Prep Time 03:00 Cook Time 01:05:00

Invert the cake onto a funnel and cool completely, about 2 hours. Remove
from the pan and split into four horizontal layers. Place the bottom layer
on a cake plate and spread with half of 1 QUART chocolate ice cream, top
with a second cake layer andrepeat with half of 1 PINT ice cream of a
different flavor, add another layer and use the remaining chocolate ice
cream, then top with the final cake layer; freeze until firm. Beat 2 CUPS
cream until foamy then gradually add One fourth CUP powdered sugar and One fourth TSP
almond extract. Beat until stiff peaks form. Frost the sides and top of the
cake. Sprinkle with One fourth CUP toasted slivered almonds. Ingredients 1 Pint
ice cream 1 Pint almond extract One fourth Tsp angel food cake mix 1 PKG
chocolate ice cream 1 Quart slivered almonds 2 Oz C&H Powdered Cane
Sugar 2 Oz

Posted to recipeludigest by Kara9718@aol.com on Feb 22, 1998