Tri-Color Cake

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