1 pkg. angel food cake mix
1 pt. strawberry ice cream (softened)
1 pt. chocolate ice cream (softened)
2 c. whipping cream
1/4 c. 10X sugar
1/4 tsp. vanilla

Make cake as directed in 10 inch tube pan. Cool 2 hours and remove from pan. Slice horizontally in 3 layers.

Place bottom layer on cake plate and put the pint of strawberry ice cream on top. Freeze 1 hour. Put the 2nd layer on top of the frozen one and put the chocolate ice cream on. Freeze 1 hour. Put the top layer on and freeze overnight or until firm.

Beat whipping cream until foamy. Add 10X sugar and vanilla and beat until stiff peaks form. Frost sides and top of cake before serving.

Optional: Mix bag of frozen strawberries and sugar to sweeten. Serve on each slice.