3 flavors ice cream, 1 pint each, softened
1 angel food cake mix
2 teaspoons almond extract
1 teaspoon vanilla extract
½ pint heavy whipping cream
¼ cup confectioners’ sugar
½ teaspoon vanilla
1 (4 ounce) bar sweet chocolate
1 tablespoon butter
¼ cup water
1 cup confectioners’ sugar
⅛ teaspoon salt
½ teaspoon almond extract
Line three layer cake pans with foil. Spread each with 1 flavor of softened ice cream. Cover with foil and freeze. Make angel food cake according to directions, adding almond and vanilla extract. When cooled, slice horizontally to make three layers. Remove ice cream from pans. Layer ice cream and cake starting with cake. Return to freezer.
Combine whipping cream, confectioners’ sugar and vanilla. Beat with mixer until peaks form. Set aside. Melt chocolate, butter and water, stirring until smooth. Add sugar, salt and extract. Stir until smooth. Set aside.
About 30-45 minutes before serving, frost cake with whipped cream. Then drizzle chocolate sauce over cake and put back in freezer to set (do not let whipped cream freeze). Slice cake with large knife dipped in warm water. Drizzle any extra sauce on each slice. Making cake and ice cream layers ahead can help make this very easy.
Published in Cooking with Grace by Grace and Holy Trinity Episcopal Church, Richmond, Virginia (2005).
Featured in Decadent Summer Dream Dessert: Celebration Cake.