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


  • 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.