Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Ice Cream Angel Cake

Yield: 1 Servings

Ingredients and directions for this recipe

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

See also:
Previous recipe Ice Cream & Lemonade Dessert
Next recipe Ice Cream Bars

Or try one of these recipes:
Crisp Candied Sweet Potatoes
Pasta With Mushroom Sauce