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Instead of making this cake with a packaged cake mix, you can use a purchased, ready-made angel food cake.

Ice Cream Angel Cake

1 package angel food cake mix
1 quart chocolate ice cream
1 pint vanilla ice cream
2 cups heavy whipping cream
1/4 cup powdered sugar
1/4 teaspoon almond extract
1/4 cup slivered almonds, toasted

1. Prepare cake mix according to package directions.
2. Invert the cake onto a funnel and cool completely, about 2 hours. Remove from the pan and split into four horizontal layers using serrated knife.
3. Place the bottom layer on a cake plate and spread with half of 1 quart chocolate ice cream, top with a second cake layer and repeat 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.
4. Beat 2 cups cream until foamy then gradually add 1/4 cup powdered sugar and 1/4 teaspoon almond extract. Beat until stiff peaks form. Frost the sides and top of the cake. Sprinkle with 1/4 cup toasted slivered almonds.

Makes 16 servings.

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