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Categories:Viewed: 91 - Published at: 8 years ago
Ingredients
- 1 (10-inch) angel food cake
- 4 c. chocolate-mint ice cream, softened and divided
- 2 c. pink peppermint ice cream, softened
- Whipped Cream Frosting
- Chocolate-Mint Sauce
Method
- Split cake horizontally into four equal layers.
- Place bottom cake layer on a serving plate; spread top of layer with half of chocolate-mint ice cream to within 1/2-inch from edge.
- Top with second cake layer; cover and freeze 45 minutes or until firm. Spread second cake layer with pink peppermint ice cream.
- Add third cake layer; cover and freeze 45 minutes or until firm.
- Spread third cake layer with remaining chocolate-mint ice cream, and top with remaining cake layer; freeze until firm.
