1 angel food cake, prepared
1/2 c. Amaretto
2 (1 pt.) containers ice cream (2 flavors)
2 c. heavy cream

With a sharp, serrated knife, carefully cut cake into 3 layers. Sprinkle layers with 6 tablespoons of liqueur. Spread bottom layer with one flavor of ice cream. Top second layer with another flavor of ice cream. Add third layer of cake. Wrap in plastic wrap and place in freezer.

In a bowl, mix heavy cream, remaining liqueur and beat until thick. Frost sides and top of cake with cream. Garnish with chocolate shavings or finely chopped nuts. Freeze cake until ready to use.