Ice Cream Angel Cake
For faster and easier preparaion, use a ready-made angel food cake instead of preparing one from a mix.
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
- Prepare cake mix according to package directions.
- 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.
- 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.
- 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 12 servings.