Tri-color Cake

Ingredients

1 angel food loaf cake
1 pt chocolate ice cream
1 raspberry sherbet
1/2 ts almond extract
1 c whipping cream

Instructions

sweetened 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.