Shelly's Recipe

ICE CREAM CAKE

Category: Frozen Desserts

1 pint chocolate ice cream frozen yogurt or sorbet, softened
1 pint strawberries, rinsed, sliced and drained
2 tbsp confectioners sugar
1 (16 oz) angel food cake
3 cups whipped topping
10 chocolate-covered strawberries, optional

Fold sliced strawberries with confectioners sugar; set aside. Place cake on a serving plate. With a serrated knife, remove a 3/4 inch slice from top of cake; set aside. Hollow our inside of cake , 1 1/2 inch wide and 2 inch deep. Reserving removed cake for another use.

Fill the hollow with ice cream and replace top of cake. Frost with whipped cream.

To serve immediately, surround with chocolate-covered strawberries. After slicing, serve with sliced strawberries. If serving mush later, wrap and store cake in freezer and berries in refrigerator. Let cake soften at room temperature about 5 minutes before cutting. Serve with berries and chocolate-covered strawberries.