1 pt Cream
1 pt Ice cream
1 pt Almond extract
1/4 ts Angel food cake mix
1 pk Chocolate ice cream
1 qt Slivered almonds
2 oz 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 1/4 CUP powdered sugar and 1/4 TSP
almond extract. Beat until stiff peaks form. Frost the sides and top of the
cake. Sprinkle with 1/4 CUP toasted slivered almonds. Ingredients – 1 Pint
ice cream – 1 Pint almond extract – 1/4 Tsp angel food cake mix – 1 PKG
chocolate ice cream – 1 Quart slivered almonds – 2 Oz C&H Powdered Cane
Sugar – 2 Oz
Yields
1 Servings
