1 angel food cake
1/2 c. Amaretto di saronne
1 pt. pistachio ice cream
1 pt. strawberry ice cream
2 c. heavy cream
6 oz. (1 pkg.) semi-sweet real chocolate morsels

With a sharp serrated knife cut the cake into 3 layers. Sprinkle layers with 6 tablespoons of the Amaretto liquor. Place 1 layer on a serving platter. Cut ice cream into slices and place pistachio ice cream on bottom layer. Top with second layer and 1 layer strawberry ice cream. Top with third layer. Place in freezer.

In a bowl mix heavy cream and remaining Amaretto and beat until very thick. Frost the sides and top of cake and replace in freezer. Melt chocolate on low heat until smooth. Spread chocolate in a 1/4 inch thick layer on foil and chill until chocolate hardens. With a small cookie cutter, cut hearts out of chocolate and place on top of cake. Freeze cake until ready to serve. Makes one 9 inch cake.