-then spoon on Melba Sauce -(page 93). LUXURO CAXE: Split spongecake layer into 2 layers. Spread bottom cake layer with favorite ice cream; top with second cake layer. Sprinkle with fruit sugar and salted pecans or almonds. Pass chocolate sauce. MELBA CAKE: Spoon 1 pt. ice cream onto spongecake layer or square; top with PARTY ICE-CREAM CAKE: Two days ahead: Press 1 litre vanilla ice cream into waxed-paper-lined 23 cm layer pan; freeze. Day ahead: Whip 1 cup heavy cream. Split 1 23 cm plain-cake layer into 2 layersplace 1 layer on waxed paperplace ice-cream layer on top; spread with quarter cup jelly, jam, or drained canned crushed pineapple; top with second cake layer. Now work quickly: Spread sides of cake with whipped cream; on top, spread thin layer jelly; then decorate cake with whipped cream in pastry tube. Freeze till cream is setfreezer-wrap; freeze. To serve, thaw in refrigerator about 1 hr. CHOCOLATE RIPPLE: Spoon 1 pt. pistachio ice cream onto chocolate-cake layer; drizzle chocolate sauce over ice cream. SWEETHEART CAKE: In 2 waxed paper lined heart-shaped layer pans, bake cake made from cake mix. Coolremove from pans. Press 1 litre raspberry sherbet into same waxed-paper-lined pans; freeze. Unmold each sherbet layer onto one cake layer; set one on top of other. Freeze-wrap; freeze. To serve, thaw in refrigerator about 1 hr.then frost sides with 1 pt. heavy cream, whipped.