Amazing Tri-Color Cake
Tri-Color Cake recipe
Yield
16 servingsPrep
30 minCook
0 minReady
12 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
angel food cake
|
*
|
|
| 1 | pint |
chocolate ice cream
soft |
* |
| 1 | pint |
raspberry sherbet
soft |
* |
| ½ | teaspoon |
almond extract
|
*
|
| 1 | cup |
heavy whipping cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Angel |
angel food cake
|
*
|
| 473 | ml |
chocolate ice cream
soft |
* |
| 473 | ml |
raspberry sherbet
soft |
* |
| 2.5 | ml |
almond extract
|
*
|
| 237 | ml |
heavy whipping cream
whipped |
|
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.
