TRI-COLOR CAKE

By Vanetta

shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

0 Picture

Ingredients

1 angel food loaf cake
1 pt. chocolate ice cream, softened
1 pt. raspberry sherbet, softened
1/2 tsp. almond extract
1 c. whipping cream, whipped & sweetened

Details

Preparation

Step 1

Cut cake lengthwise into 4 equal layers. Spring chocolate ice cream on 2 layers; spread raspberry sherbet on remaining 2 layers. Stack layers on serving platter, beginning with chocolate and alternating with sherbet; freeze. Fold almond extract into whipped cream; decorate top and bottom edges of cake with whipped cream piped through a decorator tube. Return to freezer until cream is firm. At least 1 hour.