Ice Cream Angel Cake

Desserts

1 pint Cream
1 pint Ice cream
1 pint Almond extract
1/4 teaspoon Angel food cake mix
1 package Chocolate ice cream
1 quart Slivered almonds
2 ounces C&H Powdered Cane Sugar

Invert the cake onto a funnel and cool completely, about 2 hours. Remove from the pan and split into four horizontal layers. Place the bottom layer on a cake plate and spread with half of 1 QUART chocolate ice cream, top with a second cake layer and repeat with half of 1 PINT ice cream of a different flavor, add another layer and use the remaining chocolate ice cream, then top with the final cake layer; freeze until firm. Beat 2 CUPS cream until foamy then gradually add 1/4 CUP powdered sugar and 1/4 TSP almond extract. Beat until stiff peaks form. Frost the sides and top of the cake. Sprinkle with 1/4 CUP toasted slivered almonds.