PATTI - VDRJ67A
1    Angel food loaf cake
1 pt Chocolate ice cream; soft
1 pt Raspberry sherbet; soft
1/2 ts Almond extract
1 c  Whipping cream; whipped and
- 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.