posted by Becky 03-07-99 4:26 PM
MOCHA TUNNEL CAKE
(from Family Circle favorite recipes, 1985)
1 package white angel food cake mix
water
1 pint chocolate ice cream
2 pints coffeee ice cream
toasted slivered almonds
Prepare the angel cake mix with water, bake in a 10inch angel food cake pan, cool, remove from pan, following directions on box label.
Hollow out the cake: Cut a deep circle around the top of the cake about 3/4 inch in from the edge. Then cut a second circle abouat 3/4 inch from the cneter hole. Cut ring in large sections and lift out, loosening the bottom with a fork if needed. Place shell on a cookie sheet.
Spoon chocolate ice cream, a little at a time, into hollow in cake. Cut small slices from removed cake ring and fit over ice cream to make a smooth top. (Wrap remaining pieces of cake for snacking.)
Place cake in freezer while preparing frosting. Beat coffee ice cream in a large bowl just until soft enough to spread. Frost cake all over, working quickly. Sprinkel with almonds. Freeze at least 4 hours or overnight before serving.