6 Canned pear or peach halves;
-then spoon on Melba Sauce
-(page 93).
LUXURO CAXE: Split spongecake layer into 2 layers.
Spread bottom cake layer with favorite ice cream; top
with second cake layer. Sprinkle with fruit sugar and
salted pecans or almonds. Pass chocolate sauce.
MELBA CAKE: Spoon 1 pt. ice cream onto spongecake
layer or square; top with
PARTY ICE-CREAM CAKE: Two days ahead: Press 1 qt.
vanilla ice cream into waxed-paper-lined 9" layer pan;
freeze. Day ahead: Whip 1 cup heavy cream. Split 1 9"
plain-cake layer into 2 layers- place 1 layer on waxed
paper- place ice-cream layer on top; spread with 1/4
cup jelly, jam, or drained canned crushed pineapple;
top with second cake layer. Now work quickly: Spread
sides of cake with whipped cream; on top, spread thin
layer jelly; then decorate cake with whipped cream in
pastry tube. Freeze till cream is set- freezer-wrap;
freeze. To serve, thaw in refrigerator about 1 hr.
CHOCOLATE RIPPLE: Spoon 1 pt. pistachio ice cream onto
chocolate-cake layer; drizzle chocolate sauce over ice
cream.
SWEETHEART CAKE: In 2 waxed paper lined heart-shaped
layer pans, bake cake made from cake mix. Cool- remove
from pans. Press 1 qt. raspberry sherbet into same
waxed-paper-lined pans; freeze. Unmold each sherbet
layer onto one cake layer; set one on top of other.
Freeze-wrap; freeze. To serve, thaw in refrigerator
about 1 hr.- then frost sides with 1 pt. heavy cream,
whipped.
