Serves: 8
Total Calories: 492

1 (18-ounce) package chocolate fudge cake mix
1 quart burgundy cherry ice cream or 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.

Line one 9 x 1-inch round cake pan with plastic wrap. 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. 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, piping a decorative design if desired.

Place in refrigerator 30 minutes before serving or freeze up to 4 days, wrapping in foil after whipped cream is frozen. If frozen, uncover and place in refrigerator 30 minutes before serving.

Garnish with chopped pecans or chocolate curls if desired.

Nutritional Facts:

Serves: 8
Total Calories: 492
Calories from Fat: 187

More Recipes from the Ice Cream And Frozen Desserts Cookbook:
Black Forest Party Cake