1 lg. angel food cake
1 qt. butter pecan ice cream
1 qt. chocolate ice cream
1 qt. cherry-vanilla ice cream

Cut cake to make 3 layers. Spread chocolate ice cream on top of first layer. Spread butter pecan on second layer and place it on top of chocolate layer. Place third layer on top and place in freezer until ice cream is frozen. Remove cake from freezer and ice with cherry-vanilla ice cream also filling the center.

Freeze for several hours. To serve remove from freezer and place in refrigerator 1/2 hour before serving. Sherbet or other flavors can be used.

Serves 10-12.