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Add a photoServings: 6
Ingredients
- 1 x Angel food loaf cake
- 1 pt Chocolate ice cream, soft
- 1 pt Raspberry sherbet, soft
- 1/2 tsp Almond extract
- 1 c. Whipping cream, whipped and sweetened
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 hrs or possibly 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 till cream is hard, at least 1 hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 6 servings | |
| Calories 304 | |
| Calories from Fat 184 | 61% |
| Total Fat 20.5g | 26% |
| Saturated Fat 12.7g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 71mg | 3% |
| Potassium 187mg | 5% |
| Total Carbs 28.56g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 23.24g | 15% |
| Protein 3.03g | 5% |
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