Instead of making this cake with a packagedcake mix, save yourself time and effort with a ready-made angelfood cake.
Recipe: Ice Cream Angel Cake
1 package angel food cake mix
Prepare cake mix according to packagedirections.
Invert the cake onto a funnel and coolcompletely, about 2 hours. Remove from the pan and split intofour horizontal layers using serrated knife.
Place the bottom layer on a cake plateand spread with half of 1 quart chocolate ice cream, top witha second cake layer and repeat with half of 1 pint ice creamof a different flavor, add another layer and use the remainingchocolate ice cream, then top with the final cake layer; freezeuntil firm.
Beat 2 cups cream until foamy then graduallyadd 1/4 cup powdered sugar and 1/4 teaspoon almond extract. Beatuntil stiff peaks form. Frost the sides and top of the cake.Sprinkle with 1/4 cup toasted slivered almonds.
1 quart chocolate ice cream
1 pint vanilla ice cream
2 cups heavy whipping cream
1/4 cup powdered sugar
1/4 teaspoon almond extract
1/4 cup slivered almonds, toasted
Makes 16 servings.
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