Ice Cream Angel Cake
Yield
1 cakePrep
10 minCook
20 minReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
angel food cake
white mix, 14.5 oz size |
*
|
| 1 | quart |
strawberry ice cream
softened/divided |
* |
| 1 | pint |
chocolate ice cream
softened |
* |
| 2 | cups |
whipped cream frosting
(see recipe) |
* |
| ¼ | cup |
almonds
|
*
|
| 1 | cup |
chocolate leaves
(optional) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
angel food cake
white mix, 14.5 oz size |
*
|
| 0.9 | l |
strawberry ice cream
softened/divided |
* |
| 473 | ml |
chocolate ice cream
softened |
* |
| 473 | ml |
whipped cream frosting
(see recipe) |
* |
| 59 | ml |
almonds
|
*
|
| 237 | ml |
chocolate leaves
(optional) |
* |
Directions
Prepare and bake cake mix according to package directions, using a 10-inch tube pan.
Invert pan on funnel or bottle until cake is completely cooled (approximately 2 hours).
Loosen cake from sides of pan using a narrow metal spatula.
Remove from pan; then split cake horizontally into 4 layers.
Place bottom layer of cake on a cake plate and spread with half of strawberry ice cream; freeze.
Add second cake layer, and spread with chocolate ice cream; freeze.
Add third cake layer, and spread with remaining strawberry ice cream; freeze.
Place remaining layer, cut side down, on top of cake.
Cover and freeze cake several hours.
Spread Whipped Cream Frosting on top and sides of cake.
Sprinkle with almonds. Garnish with chocolate leaves if desired
