This International dessert features Food loaf cake 1/2 teaspoon Almond extract, Chocolate ice cream; soft 1 c Whipping cream; whipped and, Raspberry sherbet; soft – sweetened. It delivers aromatic, well-seasoned taste, smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Tri-Color Cake
Description
This International dessert features Food loaf cake 1/2 teaspoon Almond extract, Chocolate ice cream; soft 1 c Whipping cream; whipped and, Raspberry sherbet; soft - sweetened. It delivers aromatic, well-seasoned taste, smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Cut cake lengthwise into 4 equal layers.
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Spread chocolate ice cream on 2 layers; spread raspberry sherbet on remaining 2 layers.
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Stack layers on serving platter, beginning with chocolate and alternating sherbet;
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freeze several hours or overnight.
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Fold almond extract into whipped cream.
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Frost sides of cake with whipped
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cream ; decorate top and bottom edges of cake with whipped
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cream piped through decorator tube.
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Return to freezer until cream is firm, at least 1 hour
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 321.6kcal
- % Daily Value *
- Total Fat 15.2g24%
- Saturated Fat 8.4g43%
- Cholesterol 45.6mg16%
- Sodium 103.2mg5%
- Total Carbohydrate 45.6g16%
- Dietary Fiber 8.9g36%
- Sugars 32.9g
- Protein 5.8g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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