Tri-Color Cake

         Yield: 6 Servings
Categories: Ice cream

------------------------------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.