Tri-Color Cake

1. 1

   Cut cake lengthwise into 4 equal layers.

2. 2

   Spread chocolate ice cream on 2 layers; spread raspberry sherbet on remaining 2 layers.

3. 3

   Stack layers on serving platter, beginning with chocolate and alternating sherbet; freeze several hours or overnight.

4. 4

   Fold almond extract into whipped cream.

5. 5

   Frost sides of cake with whipped cream; decorate top and bottom edges of cake with whipped cream piped through decorator tube.

6. 6

   Return to freezer until cream is firm, at least 1 hour.

No additional tips available.