Tri-Color Cake

Directions

1. 1
   Cut cake lengthwise into 4 equal layers.
2. 2
   Spread chocolate ice cream on 2 layers; spread raspberry sherbet on remaining 2 layers.
3. 3
   Stack layers on serving platter, beginning with chocolate and alternating sherbet; freeze several hours or overnight.
4. 4
   Fold almond extract into whipped cream.
5. 5
   Frost sides of cake with whipped cream; decorate top and bottom edges of cake with whipped cream piped through decorator tube.
6. 6
   Return to freezer until cream is firm, at least 1 hour.