Tri-Color Cake

• 1 each angel food cake
• 1 pint chocolate ice cream
• 1 pint raspberry sherbet
• 1/2 teaspoon almond extract
• 1 cup heavy whipping cream

1. Cut cake lengthwise into 4 equal layers.
2. Spread chocolate ice cream on 2 layers; spread raspberry sherbet on remaining 2 layers.
3. Stack layers on serving platter, beginning with chocolate and alternating sherbet; freeze several hours or overnight.
4. Fold almond extract into whipped cream.
5. Frost sides of cake with whipped cream; decorate top and bottom edges of cake with whipped cream piped through decorator tube.
6. Return to freezer until cream is firm, at least 1 hour.

angel food cake, chocolate ice cream, raspberry sherbet, almond, heavy whipping cream

Taken from recipeland.com/recipe/v/tri-color-cake-43165 (may not work)