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 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
6 Servings
