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Ingredients
- 1 pt Cream
- 1 pt Ice cream
- 1 pt Almond extract
- 1/4 tsp Angel food cake mix
- 1 pkt Chocolate ice cream
- 1 quart Slivered almonds
- 2 ounce C&H Powdered Cane Sugar
Directions
- Prep Time 03:00 Cook Time 01:05:00
- Invert the cake onto a funnel and cold completely, about 2 hrs. Remove from the pan and split into four horizontal layers. Place the bottom layer on a cake plate and spread with half of 1 Qt chocolate ice cream, top with a second cake layer andrepeat with half of 1 PINT ice cream of a different flavor, add in another layer and use the remaining chocolate ice cream, then top with the final cake layer; freeze till hard. Beat 2 C. cream till foamy then gradually add in 1/4 C. powdered sugar and 1/4 TSP almond extract. Beat till stiff peaks form. Frost the sides and top of the cake. Sprinkle with 1/4 C. 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 Qt slivered almonds - 2 Ounce C&H Powdered Cane Sugar - 2 Ounce
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