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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Sunday, October 10, 2010


This layered angel food cake boasts three different kinds of ice cream. Be sure and buy whatever flavor of ice cream(s) that you like the best.

1 10-inch baked angel food cake
1 pint Moose Tracks ice cream
1 pint coffee ice cream
1 pint butter pecan ice cream

Wrap cake in plastic wrap and freeze 30 minutes; it will be easier to slice.
Allow ice cream to come to room temp, about 20 minutes, to soften.
Slice cake horizontally into 4 equal layers using a serrated knife. Place bottom cake layer on a serving plate; spread top of layer with Moose Tracks ice cream, leaving a 1/2-inch border around edges. Top with second cake layer; and repeat layers with coffee ice cream, a cake layer, and butter pecan ice cream, and remaining cake layer. Wrap in plastic wrap and freeze at least 8 hours.
Spread WHIPPED CREAM FROSTING over top and sides of cake. Sprinkle with 1/4 cup toasted slivered almonds.

Beat 2 cups whipping cream at high speed of electric mixer until cream is foamy; gradually add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract, beating until stiff peaks form. 4 cups

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