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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 6 canned pear or peach halves; then spoon on Melba Sauce
(page 93).
PARTY ICE-CREAM CAKE: Two days ahead: Press 1 qt. vanilla ice cream
into waxed-paper-lined 9″ layer pan; freeze. Day ahead: Whip 1 cup
heavy cream. Split 1 9″ plain-cake layer into 2 layers- place 1 layer
on waxed paper- place ice-cream layer on top; spread with 1/4 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- freezer-wrap; freeze. To
serve, thaw in refrigerator about 1 hr. CHOCOLATE RIPPLE: Spoon 1 pt.
pistachio ice cream onto chocolate-cake layer; drizzle chocolate
sauce over ice cream. SWEETHEART CAKE: In 2 waxed paper lined
heart-shaped layer pans, bake cake made from cake mix. Cool- remove
from pans. Press 1 qt. raspberry sherbet into same waxed-paper-lined
pans; freeze. Unmold each sherbet layer onto one cake layer; set one
on top of other. Freeze-wrap; freeze. To serve, thaw in refrigerator
about 1 hr.- then frost sides with 1 pt. heavy cream, whipped.
Yields
1 servings
