Tri-color Cake Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
PATTI - VDRJ67A
1: Angel food loaf cake,
1 pint: Chocolate ice cream, soft
1 pint: Raspberry sherbet, soft
1/2 tsp: Almond extract,
1 cup: 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 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.
Source from luhu.jp
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.
Source from luhu.jp