Tri-Color Cake

Course : Cakes
Serves: 6
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1 medium angel food loaf cake
1/2 teaspoon almond extract
1 pint chocolate ice cream -- soft
1 cup whipping cream -- whipped and sweetened
1 pint raspberry sherbet -- soft

Preparation / Directions:

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


Nutritional Information:

232 Calories (kcal); 20g Total Fat; (73% calories from fat); 2g Protein; 14g Carbohydrate; 69mg Cholesterol; 48mg Sodium

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