1 loaf angel food or sponge cake
1 quart any flavor sherbet

Slice cake in half horizontally to form 2 layers. Place 1 layer on serving tray; spread evenly with about 2 cups of the sherbet. Top with remaining layer. Quickly spoon remaining sherbet over top of cake. Cover; freeze 2 to 3 hours or overnight. To serve, let stand at room temperature for about 10 minutes; cut cake into 1 1/2 inch slices.

6 Servings.