Title: Tri-Color Cake **
Categories: Dessert
Yield: 6 Servings
| PATTI - VDRJ67A |
| 1 | | Angel food loaf cake |
| 1 | pt | Chocolate ice cream; soft |
| 1 | pt | Raspberry sherbet; soft |
| 1/2 | ts | Almond extract |
| 1 | c | Whipping cream; whipped and sweetened |
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.