Few things bring delight to a party or special occasion like cake. It is usually the main attraction of many events from birthdays to weddings.
Makes 8 servings
1 18-ounce package chocolate fudge cake mix
1 quart cherry vanilla ice cream, softened
1 12-ounce jar cherry preserves (1 1/2 cups)
1 cup whipped cream
1/3 cup powdered sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
Prepare cake according to package directions for two 9-inch layers. Cool. Set one layer aside for another use. Slice second layer in half horizontally to make two thin layers. To slice evenly, go around the entire perimeter of the cake with toothpicks inserted mid way for a guide with your knife.
Line one 9 x 1-inch round cake pan with plastic wrap, or you can use wax paper cut into a circle that corresponds to the size of the pan. Pack in ice cream, smoothing top. Spread with 3/4 cup of the cherry preserves. Top with one thin cake layer. Cover and freeze until firm.
Invert frozen cake and ice cream layer onto a freezer-proof serving plate, if you don't have one, use a wax covered piece of cardboard, just make sure it fits into your freezer, as side by side freezers are narrow. Remove plastic wrap from ice cream surface. Spread top with remaining 3/4 cup preserves. Top with remaining thin cake layer. Cover and freeze until firm.
In a small mixer bowl at medium speed, beat whipping cream, powdered sugar, vanilla and almond extract until soft peaks form. Frost frozen cake.
Place in refrigerator 30 minutes before serving or freeze up to 3 days, wrapping in foil after whipped cream is frozen. If frozen, uncover and place in refrigerator 30 minutes before serving,you can also place in microwave for a few seconds too on defrost.
Garnish with chopped pecans or toasted coconut.