Preparation:
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. |
